I love starting my day with this filling and flavorful breakfast that’s fast and easy to make. Simply simmer the tofu and leftover brown rice in soymilk, flavor it with cinnamon, fresh blood orange juice, maple syrup, and raisins. Then top it off with some chopped toasted hazelnuts, and savor every bite. It’s OK to use regular oranges, or even ready-made fresh orange juice; I just love the reddish tone and tart taste of blood oranges. The texture is similar to that of hot cereals, but this dish is reminiscent of rice pudding, one of my favorite desserts. Each serving has 13 grams of protein, so it should keep you satisfied until lunchtime. I always cook my brown rice with salt, so if your leftover rice doesn’t have any, you might consider adding a small pinch to the recipe while it’s simmering. —MYRA
Serves 3
1 tbsp canola oil
8 oz/225 g firm tofu, medium dice
1 cup/240 ml plain, unsweetened soymilk
2 cups/320 g cooked brown rice (see facing page)
1 tsp ground cinnamon
1/4 cup/40 g raisins, very coarsely chopped
Juice of 2 small blood oranges or 1/4 cup/60 ml fresh orange juice
2 tbsp pure maple syrup
TOPPING
3 tbsp chopped hazelnuts, toasted (see page 117)
Heat the oil in a medium saucepan over medium heat. Add the tofu and sauté for 5 minutes, stirring regularly.
Add the soymilk and rice and bring them to a simmer. Cook for 5 minutes, covered, stirring regularly. Most of the liquid should be absorbed.
Sprinkle the cinnamon over the mixture and stir to combine. Stir in the raisins, orange juice, and syrup. Cook uncovered for 2 minutes, stirring frequently. Remove the mixture from the heat and let it sit, covered, for 1 minute.
Serve it hot, sprinkled with 1 tbsp hazelnuts.
1 SERVING: CALORIES: 400 | FAT: 14G | CARBS: 58G | PROTEIN: 13G | SODIUM: 40MG | DIETARY FIBER: 20% | POTASSIUM: 16% | VITAMIN C: 20% | VITAMIN E: 10% | THIAMIN: 20% | NIACIN: 10% | VITAMIN B6: 15% | IRON: 15% | COPPER: 20% | PHOSPHORUS: 20% | MAGNESIUM: 25% | ZINC: 15%