Spinach Artichoke Rice Bowl with Hot Honey Tofu
This vibrant bowl features creamy spinach and artichoke-infused rice topped with crispy tofu glazed in a spicy-sweet hot honey sauce. It’s a healthy, satisfying meal with a balance of protein, fiber, and wholesome carbohydrates. The warm, creamy rice pairs beautifully with the sweet-heat tofu, making it a delicious Mediterranean-inspired twist on classic comfort flavors.
Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
For the Spinach Artichoke Rice:
1 cup basmati or jasmine Rice
2 cups vegetable broth
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ tsp smoked paprika
Salt & pepper to taste
2 tbsp grated Parmesan or nutritional yeast (optional for vegan)
For the Hot Honey Tofu:
250 g (≈1 block) firm tofu, drained and pressed
1 tbsp cornstarch
1 tbsp olive oil
2 tbsp honey (or maple syrup for vegan)
1 tsp chili flakes or sriracha
1 tsp soy sauce
For Garnish:
Sesame seeds (white or black)
Chopped parsley or microgreens
Lemon wedges
Instructions:
1. Cook the Rice:
1. Rinse rice until water runs clear.
2. Heat olive oil in a medium saucepan. Sauté onion and garlic until soft.
3. Add rice and toast lightly for 1–2 minutes.
4. Stir in vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes.
5. Stir in chopped spinach and artichokes. Cook 2–3 minutes until spinach wilts and artichokes are heated through.
6. Optional: stir in Parmesan or nutritional yeast for a creamy finish.
2. Prepare the Tofu:
1. Cut tofu into cubes. Toss gently with cornstarch to coat.
2. Heat olive oil in a non-stick skillet over medium heat. Fry tofu until golden and crispy on all sides (6–8 minutes).
3. In a small bowl, mix honey, chili flakes (or sriracha), and soy sauce.
4. Toss cooked tofu in the hot honey glaze until evenly coated.
3. Assemble the Bowl:
1. Spoon spinach artichoke rice into bowls.
2. Top with hot honey tofu cubes.
3. Garnish with sesame seeds, chopped parsley, and lemon wedges.
Notes & Tips:
Tofu: Press tofu well to remove excess moisture; it helps get crispier edges.
Spice level: Adjust chili flakes or sriracha according to your tolerance.
Vegan option: Use maple syrup instead of honey and skip Parmesan.
Extra veggies: Add roasted red peppers, zucchini, or mushrooms for more Mediterranean flair.
Meal prep: Rice and tofu can be prepared in advance; glaze tofu just before serving.
Frequently Asked Questions:
1. Can I bake the tofu instead of frying?
Yes! Bake at 400°F (200°C) for 25–30 minutes, flipping halfway. Toss in hot honey sauce after baking.
2. Can I use frozen spinach?
Yes, just thaw and squeeze excess water before adding to the rice.
3. Is this dish high in protein?
Yes! Tofu provides plant-based protein, and the rice and veggies add fiber and essential nutrients.
Nutritional Information
Calories: 420 kcal
Protein: 18 g
Carbohydrates: 55 g
Fat: 14 g
Fiber: 7 g
Sugar: 12 g