Best 4 Brown Rice With Tofu Dried Mushrooms And Baby Spinach Recipes

Are you searching for a nourishing and healthy meal that's packed with flavor and goodness? Look no further than this exceptional recipe for brown rice with tofu, dried mushrooms, and baby spinach. This delectable dish is not only a culinary delight but also a nutritional powerhouse. Brown rice, with its nutty flavor and higher fiber content, provides a sturdy base for this dish. Tofu, a versatile plant-based protein, adds a satisfying texture and absorbs the delicious flavors of the sauce, while dried mushrooms impart an earthy umami depth. Baby spinach, with its tender leaves and wealth of vitamins, brings a pop of color and freshness. Together, these ingredients create a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and energized.

Let's cook with our recipes!

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

Nutrition Facts : Calories 222 g, Fat 3 g, Fiber 3 g, Protein 8 g, Sodium 305 g

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Yield serves 6

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice-wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
(Per serving)
Calories: 222
Fat: 3g
Cholesterol: 0mg
Carbohydrate: 42g
Sodium: 305mg
Protein: 8g
Fiber: 3g

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Categories Sauce Mushroom Rice Steam Vegetarian Low Sodium Tofu Spinach Brown Rice Simmer Boil

Yield serves 6

Number Of Ingredients 14

Ingredients

1 1/2 cups short-grain brown rice
2 3/4 cups water
1/2 ounce dried shiitake mushrooms (broken if large)
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
Coarse salt
7 ounces (1/2 package) extra-firm tofu, drained and cut into 3/4-inch cubes
3 ounces baby spinach
6 scallions, white and pale green parts only, finely chopped
1/4 cup loosely packed cilantro leaves, finely chopped
2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce
1 1/2 tablespoons rice vinegar (unseasoned)
1 teaspoon toasted sesame oil

Steps:

In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
Nutrition Information
(Per Serving)
Calories: 247
Saturated Fat: .3g
Unsaturated Fat: 2.7g
Cholesterol: 0mg
Carbohydrates: 44.5g
Protein: 9g
Sodium: 283mg
Fiber: 3.8g

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

Tips:

Use a variety of vegetables. This recipe calls for baby spinach, but you could also use kale, bok choy, or any other leafy green vegetable.
Don't overcrowd the pan. When cooking the vegetables, make sure to give them enough space so that they can cook evenly.
Season the dish to taste. This recipe calls for a simple combination of soy sauce, sesame oil, and ginger, but you could also add other seasonings, such as garlic, chili flakes, or black pepper.
Serve immediately. This dish is best served hot, so make sure to prepare the rice and vegetables just before serving.

Conclusion:

This brown rice with tofu, dried mushrooms, and baby spinach is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with protein, vegetables, and whole grains, and it is also very easy to make. So next time you are looking for a quick and easy meal, give this recipe a try!