Tofu and Spinach Scrambled Egg Rice Bowl
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Ingredients
- 300 g firm tofu
- 4 eggs
- 150 g spinach
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 25.2 g
- Carbohydrate
- 60.3 g
- of which sugars
- 1.2 g
- Fat
- 16.1 g
- of which saturates
- 3.3 g
- Fibre
- 2.7 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Crumble the tofu into small pieces with your fingers.
- 3
Heat the vegetable oil in a frying pan over a medium heat and cook the spinach for 1-2 minutes until just wilted, then push to one side.
- 4
Add the tofu and cook for 2-3 minutes, stirring, until any liquid has cooked away.
- 5
Beat the eggs with the soy sauce, pour into the pan and scramble gently for 2 minutes until just set, folding through the tofu and spinach.
- 6
Spoon over bowls of the rice to serve.
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