Vegan Mexican Spiced Coconut Yogurt Tofu
Ingredients
- 70g Jasmine Rice
- 115g Firm Tofu (cubed)
- 60g Baby Spinach
- 60g Coconut Yogurt (unsweetened)
- 5g Mexican Taco Spices
- 2ml Extra Virgin Olive Oil
- Salt to taste
Preparation
Cook the rice according to the package directions.
In a bowl, combine the coconut yogurt, taco seasoning, and salt. Add the tofu and coat well in the mixture.
Add the oil to a non-stick pan over medium heat. Cook the tofu slices until browned on both sides, about five to eight minutes.
Add the spinach and cook until just wilted.
Divide the rice, spinach, and tofu onto plates and drizzle the remaining sauce over top.
