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Tofu & Spinach Rice Breakfast Bowl
Savory tofu and spinach rice bowl — protein-rich, uses leftover rice, ready in ~25 minutes. Simple, customizable breakfast.
Why this recipe works
A quick, savory breakfast bowl combining tofu, spinach and rice — high in protein and ready in under 30 minutes. Suits busy mornings, meal-prep batches, and simple plant-forward breakfasts.
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Key takeaways
Ready in about 25 minutes with minimal prep
Uses pantry staples and leftover rice
Easy to customize (grains, greens, or seasonings)
Recipe guide
A quick, savory breakfast bowl combining tofu, spinach and rice — high in protein and ready in under 30 minutes. Suits busy mornings, meal-prep batches, and simple plant-forward breakfasts.
A savory, protein-rich breakfast you can make with leftover rice in under 30 minutes.
- Ready in about 25 minutes with minimal prep
- Uses pantry staples and leftover rice
- Easy to customize (grains, greens, or seasonings)
Ingredients (serves 2)
Use 1–2 cups cooked rice, 200 g firm tofu (pressed and crumbled), 1 cup fresh spinach, 2 tbsp olive oil, 1 small minced garlic clove, 1/4 cup nutritional yeast, 1/2 tsp turmeric, 1/4 tsp salt, 1/8 tsp black pepper and 1 tbsp lemon juice.
Quick method
Heat oil over medium, sauté garlic 30s. Add crumbled tofu, turmeric, salt and pepper; cook 5–7 min until lightly golden. Stir in nutritional yeast 1–2 min. Add spinach, cook until wilted. Toss in rice and lemon juice, heat through and adjust seasoning.
Tips & swaps
Use brown rice or quinoa, add scallions or roasted veggies, swap lemon for soy/tamari for umami, or sprinkle chili flakes for heat. Press tofu well to improve texture.
Ingredients
- 1 cup cooked rice
- 200 g firm tofu
- 2 tbsp olive oil
- 1 cup fresh spinach
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Press tofu between paper towels to remove excess moisture and crumble into bite-sized pieces.
- Heat olive oil in a nonstick skillet over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Add crumbled tofu, turmeric, salt, and pepper; cook 5–7 minutes, stirring until lightly golden.
- Stir in nutritional yeast and cook 1–2 minutes to coat tofu.
- Add spinach to skillet and cook until wilted, about 1–2 minutes.
- Add cooked rice and lemon juice; toss to combine and heat through.
- Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Serve warm in a bowl, fluffed and evenly distributed.
FAQs
Can I use brown rice or leftover rice?
Yes — cooked white, brown, or leftover rice work fine; if chilled, break up clumps before adding and heat a bit longer.
How do I prevent tofu from sticking?
Press tofu well, use a nonstick skillet and enough oil, and avoid stirring constantly so it can brown.
Can I make this gluten-free or nut-free?
The recipe is naturally gluten-free and nut-free; check your nutritional yeast label if you need certified gluten-free.