1 block of tofu (approx 300gm)
3 cups of cooked brown or white rice (1 cup uncooked)
1 bunch of fresh English spinach
half bunch of fresh coriander
A dusting of tumeric
2 tablespoon olive oil
2 tablespoon soy sauce (or more to taste)
1 cup of water
Rinse and chop coriander. Slice tofu into cubes. Begin tocook rice (10 min in microwave 600w, let stand for another5).
Heat oil in saucepan, add coriander and tumeric and cook onlow heat for a minute. Add the cup of water, the soy sauceand the cubed tofu. Cover and simmer for the time it takesfor the rice to cook. Check every now and then in case morewater needs to be added. The tofu should be plump and thereshould be a "broth" simmering.
Rinse, de-stalk and roughly chop spinach (rinse wellotherwise bits of grit end up in the dinner!) and a coupleof minutes before rice is ready, add the chopped spinach tothe saucepan. Cover and simmer until spinach is justcooked.
Serve rice in bowls, heap on the tofu/spinach mix and add agenerous serving of the "broth".
This is a favourite with our 5 year old son. Can be adaptedwith crushed chilli for a spicier version. We find it quiteaddictive.
Nutrition: protein, iron, carbohydrate,