Tofu Mushroom Spinach Rice Skillet

Step by step

Method

1. 01

   Heat half of the olive oil in a large skillet over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 6 to 8 minutes. Remove tofu from the skillet and set aside.

2. 02

   Add the remaining olive oil to the same skillet. Add the diced onion, minced garlic, and sliced mushrooms. Sauté for 4 to 5 minutes until soft and fragrant.

3. 03

   Stir in the uncooked rice and let it toast in the skillet for 1 minute.

4. 04

   Pour in the vegetable broth and soy sauce, stirring well to combine and scraping up any browned bits from the bottom of the skillet.

5. 05

   Bring the liquid to a boil, then reduce the heat to low, cover with a lid, and simmer for 15 minutes until the rice is tender and has absorbed the liquid.

6. 06

   Fold in the cooked tofu and fresh spinach. Cover for 2 minutes until the spinach is wilted and everything is heated through. Stir well and serve warm.