Tofu with Rice and Black Eyed Peas
Elevate your plant-based meal game with this hearty and flavorful Tofu with Rice and Black-Eyed Peas recipe! Combining golden, pan-fried cubes of firm tofu with tender black-eyed peas, fragrant jasmine rice, and a medley of aromatic spices like garlic, ginger, and paprika, this dish is a wholesome, protein-packed delight. Finished with a touch of soy sauce and wilted spinach for a pop of freshness, this one-pan wonder is as comforting as it is nutritious. Perfect for a quick weeknight dinner or meal prep, this easy recipe comes together in under an hour and serves four generously. Whether you're vegan, vegetarian, or just looking to explore more plant-based meals, this dish satisfies both your taste buds and your health goals.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 grams firm tofu
- 1 cup black-eyed peas
- 1 cup jasmine rice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 medium onion
- 2 cups vegetable broth
- 2 cups spinach
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes and set aside.
Rinse the black-eyed peas thoroughly if using canned, or soak them overnight if using dried peas.
Cook the black-eyed peas in a pot with boiling water until tender, approximately 20-25 minutes for soaked peas, or according to package instructions. Drain and set aside.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides, about 6-8 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining olive oil. Sauté minced garlic, grated ginger, and diced onion for 3-4 minutes or until the onion becomes translucent.
Add the cooked black-eyed peas, paprika, black pepper, and the remaining salt to the skillet. Stir well to combine.
Gently mix in the tofu cubes and soy sauce, ensuring all ingredients are well coated. Cook for 2-3 minutes, stirring occasionally.
Add the spinach to the skillet, cooking briefly until just wilted, about 1-2 minutes.
Serve the tofu and black-eyed peas mixture over a bed of warm rice. Enjoy hot!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.9 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
