Ingredients
Scale
- 2 cup white basmati rice
- 1 can full-fat coconut milk (2 cups)
- 2 cups water
- 1/2 tsp. salt
- 1 block tofu
- 1 avocado
- 1 whole delicata squash (cut into half moons)
- 4 cups spinach
- 1/4 cup pomegranate seeds
- Optional: sesame seeds
Instructions
- Preheat the oven to 425 degrees. Toss the delicata squash in oil and salt, and roast for 20 minutes or until golden brown.
- Cook the rice by simmering in water, salt and coconut milk for about 20 minutes, or until all water is absorbed.
- Cut the tofu into 1/2 inch slices, and dry using a paper towel. Season with salt. Heat 1/8 inch of oil in a skillet over medium heat and fry tofu until each side is golden brown. The tofu may initially stick to the pan, but when it has a nice crust it will easily separate. Be patient! I like to chop it into crouton-sized pieces after cooking it.
- When the tofu is done, remove from the pan and wilt the spinach in the remaining oil, seasoning with salt.
- Finally, build two bowls: rice goes on the bottom, followed by the tofu, squash and spinach. Finally, top with avocado slices, pomegranate seeds and sesame seeds.
- Category: Main