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.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes and set aside.

Step 2

Rinse the black-eyed peas thoroughly if using canned, or soak them overnight if using dried peas.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the cooked black-eyed peas, paprika, black pepper, and the remaining salt to the skillet. Stir well to combine.

Step 8

Gently mix in the tofu cubes and soy sauce, ensuring all ingredients are well coated. Cook for 2-3 minutes, stirring occasionally.

Step 9

Add the spinach to the skillet, cooking briefly until just wilted, about 1-2 minutes.

Step 10

Serve the tofu and black-eyed peas mixture over a bed of warm rice. Enjoy hot!

Nutrition Facts

Serving size	(1510.5g)

Amount per serving	% Daily Value*
Calories	1363.6

Total Fat 53.4g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3590.8mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 26.3g	0%
Total Sugars 25.0g
Protein 76.9g	0%

Vitamin D 0IU	0%
Calcium 852.3mg	0%
Iron 15.0mg	0%
Potassium 2916.5mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 21.5%

Carbs: 44.8%