Spinach Artichoke Rice with Hot Honey Tofu
Spinach Artichoke Rice with Hot Honey Tofu is the perfect vegan weeknight dinner! The rice comes together in one pot with lots of fresh greens and tender artichoke hearts while the tofu soaks up all the flavor from a spicy honey lemon marinade. No pressing—just pan-fry until crisp and serve with a squeeze of lemon juice.
Servings: 3 -4 servings
Calories: 242kcal
Ingredients
Hot Honey Tofu
- 1 14 oz block extra firm tofu, drained
- 2 tbsp lemon juice
- 1 tbsp olive oil plus more for pan-frying
- 1 tbsp white miso paste
- 1 tbsp honey plus more for drizzling
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes plus more to taste
- Cornstarch for dredging
Spinach Artichoke Rice
- 2 tbsp olive oil
- 6 scallions chopped
- 3 garlic cloves minced
- 1 cup basmati rice
- 2 cups low-sodium chicken stock or vegetable stock
- 4 cups baby spinach roughly chopped
- 1/2 cup marinated artichoke hearts roughly chopped
- 1/2 tsp kosher salt
- 1/4 cup fresh dill finely chopped
- Zest from 1 lemon
Instructions
- Start by cutting the tofu block lengthwise into about 6 slabs. Lay each one down on a few sheets of paper towel and blot dry.
- In a wide container, whisk together the lemon juice, olive oil, miso, dried thyme and red pepper flakes. Add the tofu slabs, turning over each one so it gets coated by the marinade. Set aside while you make the spinach artichoke rice.
- Heat the olive oil in a large, lidded pot over medium heat. Once shimmering, add the scallions and cook for 2-3 minutes or until softened. Add the garlic and basmati rice. Toast for another 3-4 minutes or until fragrant.
- Add the chicken/vegetable stock, spinach, artichoke hearts and salt. Bring to a boil, stirring frequently so the spinach wilts down. Cover the pot and reduce the heat to low. Cook for 15 minutes then turn off the heat and let sit covered for 10 minutes before stirring in the dill and lemon zest.
- While the rice cooks, pan-fry the tofu. Cover the surface of a plate with cornstarch and turn over each tofu slab so it’s coated on both sides.
- Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the tofu and cook for 2-3 minutes per side, or until browned and crispy. In the last minute of cooking, pour over the remaining marinade. Serve immediately over a bowl of spinach artichoke rice with a drizzle of honey and more crushed red pepper flakes if desired.
Nutrition
Serving: 1/4 recipe | Calories: 242kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 800mg | Fiber: 3g | Sugar: 7g