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Lunch recipe · from the recipe book

Crispy Tofu and Potato Breakfast Rice Bowls

Nutty brown rice topped with golden turmeric tofu, crisp roasted red potatoes and mushrooms, juicy cherry tomatoes and a lemony garlic tahini drizzle.

Crispy Tofu and Potato Breakfast Rice Bowls

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 2¾ cups sliced200 gWhite mushroomshalved
  • 2 tbsp30 gOlive oil
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 3⅓ cups loosely packed100 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅓ cup70 gTahinistirred well
  • 2½ tbsp40 gLemon juice
  • 1 clove3 gGarlicgrated
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Bring the brown rice and 470 g of the water to a boil in a pot, cover, and simmer on low for 40 minutes; rest off the heat 5 minutes, then fluff.
  3. While the rice cooks, toss the potato and mushrooms with half the olive oil, half the paprika, half the garlic powder, half the salt and the black pepper; spread on one side of the sheet pan.
  4. Toss the tofu with the remaining olive oil, the turmeric, the remaining paprika, the remaining garlic powder and a quarter of the salt; spread on the other side of the pan.
  5. Roast 30 to 35 minutes, flipping everything halfway, until the potatoes are tender and the tofu is golden and crisp at the edges.
  6. Scatter the spinach over the hot vegetables on the pan for the last 2 minutes so it just wilts.
  7. For the tahini sauce, whisk the tahini, lemon juice, grated garlic and the remaining quarter of the salt, then whisk in the remaining 130 g water a little at a time until pourable.
  8. Divide the rice among 4 bowls and top with the potatoes, mushrooms, spinach, tofu and cherry tomatoes.
  9. Drizzle with the tahini sauce and finish with the green onion.

Contains: Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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