Tofu and Spinach Rice Skillet
A quick and easy one-pan meal with tofu, spinach, and rice in a creamy curry sauce.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings2
This is a simple, satisfying dish that comes together in just 20 minutes. It's perfect for a busy weeknight when you want something healthy and flavorful without much fuss.
The combination of pan-fried tofu, wilted spinach, and fluffy rice is elevated by a creamy, spiced sauce made with Alpro cooking cream and a blend of curry, paprika, and turmeric. Toasted pine nuts add a lovely crunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cook the rice according to package directions until tender. Drain if needed and set aside.
- While the rice cooks, pat the tofu dry with paper towels. Dice the tofu, onion, and tomato into small, even pieces.
- Heat a large non-stick skillet over medium-high heat. Add the tofu and onion, and cook, stirring occasionally, until the tofu is golden and the onion softens, about 5 minutes.
- Add the tomato and spinach to the skillet. Cook, stirring, until the spinach wilts, about 2 minutes.
- Reduce the heat to low. Add the cooked rice and the Alpro cooking cream to the skillet. Stir well to combine.
- Season with salt, pepper, sweet paprika, curry powder, and ground turmeric to taste. Stir and cook for 1-2 minutes until everything is heated through.
- Toast the pine nuts in a small dry pan over medium heat, shaking often, until lightly golden, about 2 minutes.
- Serve the rice skillet topped with the toasted pine nuts.
💡 Tips
- For extra flavor, use vegetable broth instead of water to cook the rice.
- You can substitute the Alpro cream with coconut milk for a different taste.
- If you prefer a softer texture, let the dish sit covered for 2 minutes after adding the cream.
Inspired by a recipe from Kitchen Stories