Ingredients
3 blocks tofu ((approx. 1.5 pounds / 680 grams))
3 tablespoons cornstarch
2 tablespoons olive oil (divided)
1 onion (diced)
3 garlic cloves (minced)
1 pound cherry tomatoes (halved (500 grams))
Salt (to taste)
1 tablespoon Italian seasoning
3 tablespoons plant based cream cheese
1 cup tomato puree ((~240 ml))
1 cup water ((~240 ml))
2 handfuls spinach
2 cups rice (uncooked (370 grams))
Directions
Step 1
For the Tofu:
Step 1
Tear the tofu into chunks.
Step 2
Cover the tofu chunks with cornstarch.
Step 3
Cook the tofu in a pan with olive oil until crispy. Set aside.
Step 4
For the Sauce:
Step 1
In the same or a new pan, add olive oil.
Step 2
Add the diced onion and minced garlic. Cook until translucent.
Step 3
Add the halved cherry tomatoes and a little salt. Cover the pan and cook on medium heat until the tomatoes become soft.
Step 4
Once the tomatoes are soft, add the plant-based cream cheese, tomato puree, water, Italian seasoning, and salt to taste. Stir well.
Step 5
Add the cooked tofu to the pan and stir for a few minutes.
Step 6
Turn off the heat and add the spinach. Stir until the spinach is wilted.
Step 7
For the Rice:
Step 1
Cook the rice according to the package instructions.
Step 2
For the Meal Prep:
Step 1
Divide the cooked rice into meal prep containers, filling each container halfway.
Step 2
Fill the other half of each container with the tofu-tomato-spinach sauce.
