Asian Breakfast Rice Bowl
Start your day with a tasty, nutritious meal that’s both heart-healthy and anti-inflammatory. Dark, leafy greens
packed with folic acid can help reduce risk for heart disease, while the dish’s star spice, turmeric, fights
inflammation and cancer-causing free radicals.
Makes 2 servings. Total preparation time: 10 minutes.
and soy sauce and warm until heated through.
2. Toss in spinach or kale until wilted. Serve on top of rice.
Per serving: 333 calories, 6g total fat, 0g saturated fat, 0mg cholesterol, 198mg sodium, 53g total
carbohydrate, 5g dietary fiber, 18g protein.
1⁄2 onion, chopped8 ounces mushrooms, sliced or diced 2 cloves minced garlic 2 cups spinach or kale, chopped 1⁄2 pound firm tofu, drained and mashed 1 teaspoon turmeric 2 teaspoons Bragg Liquid Aminos or low-sodium soy sauce 2 cups cooked short-grained brown rice
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Warm up frozen breakfast tofu scramble bowl and add fresh spinach and cherry tomatoes. Serve over pre-cooked frozen brown rice or quinoa. Top with cilantro and green onions for bolder Asian flavors. Enjoy!