1 Shares

This Silken tofu with red rice and scallions makes a perfect cold weather breakfast or even a lunch!

We’ve had some up and down spring weather here. Some days it’s 80 degrees, and other days (like today), it’s rainy and I’m wearing a heavy sweater. These kinds of mornings inspire me to savor my food, take my time, and enjoy a savory breakfast. This combo of silken tofu with red rice and scallions is my choice for a savory breakfast, giving me enough energy to weather through a cold spell and take care of my to-do list. It’s also quick to fix up too! This recipe is simple but very flavorful, and can be made with last night’s leftover rice very easily.

TYPES OF TOFU

First things first: there are many types of tofu, and I haven’t met a tofu I didn’t like (well, ok, just one ~ that was baked to absolute death. It could have been used as a hockey puck.) SO many people have had bad experiences with tofu, and I totally get it. It looks like a block of cement and tastes like water. However, if you’re plant based, it’s a nice addition to your repertoire that you may find interesting. It helps if you know how to cook it right, which means it needs to be cooked properly. It really needs loads of seasonings & flavorings (see below).

Tofu is a high protein soy-bean based food that is processed (hold your horses, not in a bad way!) into a form. Depending on how long the tofu sits to solidify after processing, you’ll be left with a variation of textures: silken, firm, or extra firm. Since soy is very often genetically modified, I try to find organic tofu always. If you can find sprouted tofu, then even better.

You can use any kind of tofu for this dish, but the soft silken tofu (here’s one type) is what I prefer. It gives this dish a silky porridge type of feel.

RICE

Honestly, any type of rice works really well too here. Leftover is best. I happened to have made red rice the night before (I like to experiment with different grains), and the colors really came out beautiful to look at and delicious in taste.

FLAVORINGS

The rice and tofu take on any flavors you put with it; consider them blank slates. For instance, in this recipe I used sesame seed oil, scallions, seaweed, garlic, and a Japanese sesame seasoning on top. All the flavorings worked in a team effort to bring the whole dish together. Feel free to serve it with pickled ginger (if you can find it sugar free, that’s the best), Kim chi, torn up nori, pickled radishes, or a side of miso soup.

HAVE YOU TRIED THIS YET?

Tag us at @LittleBitesOfJoy or #LittleBitesOfJoy and we’ll showcase our fan favorites! Also, follow us on Instagram and F acebook!

MORE SAVORY BREAKFAST RECIPES

While I love my sweet foods, I’m actually a savory person (especially for breakfast). Here are some more ideas that you may enjoy too!

Savory Oats with Tofu Scramble

Shakshuka with Tofu

Silken Tofu with Red Rice and Scallions

Andreea Fegan, www.LittleBitesOfJoy.com

This silken tofu with red rice and scallions makes a perfect savory and hearty breakfast, and even a lunch! It makes itself practically, using leftover rice from the day before.

Print Recipe Pin Recipe

Ingredients

Grain

4 oz leftover, cold red rice (or your favorite rice)

Protein

4 oz organic silken tofu

Extras

2 scallions, sliced
1 clove garlic, minced
drizzle toasted sesame oil
sprinkle of Furikake (a japenese seasoning). Alternatively, just cut some nori into strips.

Instructions

First, heat your sauté pan and spray it with a touch of oil. I typically use cast iron, but a regular pan works just as fine. Just be sure to add a little bit of water along the way so the food doesn’t stick.
Next, throw in the scallions and a pinch of salt, and sauce for about a minute. Add in the garlic, and sauté for another minute until fragrant. Add in the rice, a tiny bit of water so it doesn’t stick, and stir for about 2 minutes until heated through.
Lastly, add in the silken tofu, stir to mix (as little or as much as you want), cover and let heat through about 2-4 minutes.
Serve with furikake on the top.

Pin1