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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.

Preparation

1. Steam-sauté onions, garlic and mushrooms until tender, approximately 5-7 minutes. Add tofu, turmeric
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.

Ingredients

1⁄2 onion, chopped

8 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!

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