turmeric rice with tofu and spinach

Oct 18

Oct 18 turmeric rice with tofu and spinach

I made this turmeric rice with tofu and spinach a few weeks ago. It’s so fragrant, creamy, and filling. It’s also highly customizable, so feel free to add any spices and vegetables you’d like. I loved having a pot of leftover rice too (leftovers are life savers in college). I hope to keep cooking consistently while I’m at college. The only things that have been keeping me from cooking more frequently are that I’ve been a bit crunched on time lately and sometimes it’s a bit of a hassle to bike to Trader Joe’s to get ingredients and then haul all my ingredients and cooking equipment to the residence hall kitchen. I still think it’s worth the effort though. While I do like the Scripps dining hall food, I find that homemade meals are so much more nourishing and they make me feel a lot better after eating them. Cooking is also fun and it’s a great way to bring people together. I hope to host some cooking nights with the running club soon!

How has cooking been going for you lately? I would love to hear if you’ve tried any good recipes lately!

Turmeric Rice with Tofu and Spinach

Recipe by Maya Wilson

Serves 4

Directions

Heat a pot on medium and add olive oil once hot.

Once the olive oil is hot, add the garlic. When the garlic is light brown and fragrant, add the turmeric and pepper. Let simmer for ~30 seconds. Add the rice and stir well.

Once incorporated, add the coconut milk and then fill the empty can with water and add to pot. Stir until combined. Season with a dash of sea salt.

Bring the rice to a boil. Once boiling, reduce the heat and cover with a lid. Let it simmer for another 10 minutes, or until the rice is fully cooked.

Add the spinach and tofu and stir to combine. Season with any additional salt and pepper. Serve warm and enjoy!