Ingredients
4
4 servings
- •1 (15 ounce) container extra-firm tofu
- •¾ cup water
- •1 teaspoon beef base
- •1 teaspoon hoisin sauce
- •olive oil cooking spray
- •2 cups baby spinach
- •1 cup grape tomatoes, halved
- •¼ cup sweet chili sauce
- •¼ cup plain fat-free Greek yogurt
- •4 teaspoons lime juice
- •4 teaspoons habanero-infused extra-virgin olive oil
- •2 teaspoons chopped fresh basil
- •1 ½ cups coconut milk
- •1 cup jasmine rice
Instructions
- Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
- Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 40 minutes, flipping halfway through.
- Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
- Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve tofu and rice with spinach sauce on side for dipping.
Nutritional Facts
Per 4 servings
- Calories: 509
- Carbohydrate: 53g
- Fat: 28g
- Fiber: 3g
- Protein: 16g
- Sugar: 7g
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