Credit: classie media

(Serves 4) Ingredients

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1 tablespoon olive oil, divided
1 block (14 oz.) extra-firm tofu, pressed and cubed
Pinch of salt
1 small yellow onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, sliced
1 cup jasmine or brown rice, rinsed and drained
1 teaspoon ground turmeric
1 teaspoon achiote (annatto) powder
4 cups low-sodium vegetable broth
1 tablespoon soy sauce or coconut aminos
1 can (14 oz.) light coconut milk
2 cups baby bok choy or spinach, washed
2 green onions, sliced
1 lime, cut into wedges

Make It

1. Crisp the tofu.

Heat half of the olive oil in a large pot over medium heat. Add the tofu and a pinch of salt. Sauté for 5–7 minutes, until golden. Remove from the pot and set aside.

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2. Build the flavor.
Add the remaining olive oil to the same pot. Add the onion, garlic and ginger and sauté for about 3 minutes, until softened and fragrant.

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3. Toast the rice + spices.
Add the rinsed rice, turmeric and achiote. Stir continuously for about 2 minutes, coating the rice thoroughly with the aromatics and spices.

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4. Let it simmer.
Pour in the vegetable broth and soy sauce or coconut aminos. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice becomes very soft and the mixture begins to develop a porridge-like consistency.

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5. Make it creamy.
Stir in the coconut milk and return the crispy tofu to the pot. Add the bok choy or spinach on top, cover and allow the greens to steam for 3–4 minutes, until tender.

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6. Bring it to the table.
Ladle into bowls and finish with sliced green onions. Serve with fresh lime wedges for squeezing over the top.