• Add 3 cups water and 1 1/2 cups brown rice to a medium pot and bring to a boil. Reduce heat to medium-low, cover and cook 20 minutes, until water is absorbed. Set aside. Meanwhile, toss 1 lb extra-firm tofu, cut into 1-inch cubes, with 2 tbsp cornstarch and 1/4 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 3 eggs, beaten, and scramble for 1 minute. Remove to a plate with a slotted spoon. Pour in 2 tbsp vegetable oil. Add tofu and cook 4 minutes, carefully stirring every minute. Remove to plate with eggs. Add 1 tbsp oil and stir in 2 diced red or yellow sweet peppers, 1 diced medium onion and 3 sliced cloves garlic. Sauté 5 minutes. Stir in 1 pkg (5 oz) baby spinach until wilted, 1 minute. Add rice to pan. Sauté 1 minute. Stir in 1/3 cup low-sodium soy sauce, then carefully fold in eggs and tofu. If desired, serve with sriracha, chopped scallions and more soy sauce.


Nutrition Facts

380 calories; 15 g total fat; 620 mg sodium. 46 g carbohydrates; 16 g protein;