July 23, 2018
(last updated October 27, 2022) 
Power Plates turns six months old today! It feels like yesterday that NYC was freezing cold and I was celebrating the fact that this book, so long in the making, was finally in print.
It’s given me such joy to get messages and pictures and to have the knowledge that the recipes don’t just belong to me anymore: they belong to any person who’s supported the book. If you’re one of them, thank you so much. It means the world to me.
Power Plates came into being while a lot of other things in my life were coming apart. Sometimes I can’t believe it got written. Most of the time, I can’t imagine what those two years would have been like without it. Its theme—balanced nourishment—feels all the more poignant with hindsight. The book nourished and sustained me during a period of unanticipated loss, and I’ll always feel particularly attached to its recipes.
To celebrate the book’s half-year birthday, I’m giving away 3 copies to US and Canadian readers today—right after I share one of my favorite power plate meals.
Rice, Beans, Tofu and Greens isn’t necessarily the book’s most impressive recipe. It’s not what I would make if I were having people over. But if I were to measure a recipe simply by how often it gets made, this would be my favorite from the book. I’ve made all of the recipe a few times over, but this is the one I’ve cooked the most times since the book got written.
I make it because it’s unfussy and weeknight friendly, because it’s the kind of hearty, comforting food I’ve come to live by, and because it’s packed with the macronutrient mindfulness that the book is all about. It feels only right to share this one today—and I hope that some of you might come to rely on it in the same way that I have.
Rice, Beans, Tofu and Greens
Author –Yields: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 1/2 cups cooked black beans (280g or 1 15oz/425g can, drained and rinsed)
- 14.5 ounces regular or fire-roasted, diced tomatoes, with their juices (1 15oz/425g can)
- 1 cup white or brown long-grain rice (180g)
- 2 3/4 cups water (650ml)
- 14-16 ounces extra-firm tofu, cut into 3/4-inch cubes
- 1 bunch collard greens, stemmed and chopped or cut into ribbons
- Crushed red pepper flakes, to taste
- Freshly squeezed lime juice, to taste
- 4-ingredient vegan sour cream (optional, for topping)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
- Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with vegan sour cream or any additional toppings you like.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
In the spirit of simple, sustaining meals, I’ll be back later this way to share one of my new favorite staples.
xo
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Categories: Recipes,
Grains, Greens, and Beans
Method: One Pot, Stovetop
Ingredients: Black Beans, Kale, Rice, Tofu, Tomatoes
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep, Quick & Easy
Method: One Pot, Stovetop
Ingredients: Black Beans, Kale, Rice, Tofu, Tomatoes
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep, Quick & Easy
Leave a Comment
Made this recipe and it was AWESOME!! I will be making this again. It is comforting and flavorful and made my guests very happy! Thank you!
Hooray! So glad to hear that, JDfin.
Fantastic!
Love this! I made with organic red Swiss chard. I even cut the stem and diced like celery and threw it in. Magnifico!
We love this recipe and the book is one of our favorites. To zing up the recipe, we add Old Bay seasoning-itโs fantastic!
Awesome, Robin! I actually made it on Monday night ๐
So simple and so tasty!
I used kidney beans and added Cajun spice. Next time, cause there WILL be a next time, Iโll add celery & mushrooms in the beginning, and frozen corn when I add the greens – maybe even use black eyed peas to make it more โCajun-yโ. ๐ I love how delicious it is and still able to be quite flexible. This will be a meal prep staple for sure!
This was delicious! I added clove of garlic and used white beans, because that’s what I had!
I love this recipe! I always double the spices. How can I found the nutrition facts of this? Thank you!!
So glad you like it, Pascale! One of my faves too. I don’t typically calculate nutrition for my recipes, but you can certainly try using a program like MyFitnessPal and inputting the ingredients.
This may have been one of the tastiest things I’ve ever made!! Great recipe!
Hooray! So glad.
Wonderful recipe! Tofu is one of my favorite, wifey should try this one.
oh yum! this looks so good. sometimes the simple meals are the best!
i love anything made from tofu because it is healthy, loved this recipe very much and would love to try it!
WOW looking Amazing !Thanks For Sharing !!!
Your recipes are amazingly beautiful and delicious. Thank you so much for sharing such great positivity and deep reflections through your weekly readings.
This looks amazing! Thanks for sharing!
I always have various rices and lentils/pulses in my pantry. I buy in bulk from the indian markets in my area so I will have several pounds of rice and lentils to make dishes with.
I always have sugar, flour, and vanilla in my pantry
I always have chickpeas, frozen veggies, and Ezekiel bread! If you really mean PANTRY, then chickpeas, roasted almonds, and dry quinoa.
I have so many things in my pantry. But olive oil, vinegar and ramen noodles!
I have vegetable broth, condiments and wild rice. Many other things too!
Congrats on 6 months, Gena! I always keep pasta, canned beans and oats stocked in my pantry.
I’ve been really into rice bowls recently so this is right up my alley!
I ALWAYS have: peanut butter (natural, salted, crunchy), rolled oats, and coffee in my pantry. I never run out because I always re-stock at the 1/2 or 1/4 gone state.
The simplest meals often turn out to be the most satisfying. This looks perfect!
I always have balsamic vinegar, white whole wheat flour, and garlic in my pantry. Kind of random, haha.
Excellent recipe. Love your weekend reading. Look forward to it every week. I appreciate your openness.
Congratulations for this power book!
I always have on hand beans, coconut milk and nuts of any Kind.
Buckwheat, peas and blueberries!
This is my kind of meal, thank you for all your great recipes. ๐
Hmmm, probably brown rice, canned tomatoes, and beans – key ingredients for this recipe! ๐
Love reading how nourishing food and mindful cooking + eating has been such a powerful, beautiful, healing part of your journey, Gena!
I always have garlic, black pepper and paprika.
I’m excited to participate in this giveaway! I’d love to win a copy of Power Plates. It’s how I eat, and I love getting new ideas and inspiration for new flavor combos.
Three ingredients I always have in my pantry: canned beans, olive oil, roasted red peppers, coconut oil, +sun-dried tomatoes, pasta, quinoa, hull-less barley, brown rice….
OK…that was more than three! ๐
Thanks for the giveaway! This recipe looks great, I have been hungry for something like this lately. I always have dried beans, tomato paste or crushed tomatoes, and chocolate chips lol.
Exactly what I always crave for dinner!
i always have coconut milk, rice and black beans. this recipe looks delicious.
I look forward to making this! I always have beans (canned and dried), rice and tomatoes in my pantry.
I always have a variety of Rancho Gordo beans, lots of lemons, and grains. Big congratulations of your beautiful book’s half birthday, celesta
Love how simple this recipe is and could be made with items already on hand.
In my pantry are always canned chickpeas, oats, and quinoa.
Canโt wait to try this recipe! I always have chickpeas, quinoa and brown rice in my pantry!
Happy book birthday! The three things I always have in my kitchen are: almond butter, oats and chia seeds!
I love this! I recently started trying out some of your recipes and I love them, so excited to try out this one.
I always have tahini, lemon, and red lentils.
I can’t wait to make this recipe. Three things always in my pantry are canned beans, brown rice, and almond butter.
Your cookbook is one of my favorites and everything I’ve made from your recipes, EVERYTHING, has turned out delicious. I’ve made this dish, too. Love it! Can’t go wrong with beans and greens!
Also have multiple types of rice (, canned tomatoes and several types of dried beans
Gena,
Congratulations on the milestone! The book must surely be your own personal “silver lining”!
I make this recipe or some variation of it more often than not. I switch up the beans or seasoning or what have you. To me, it’s a model “how to” recipe. And I would serve it to company! LOL:)
Thank you again for such a lovely book. I read it often, just to look at the pictures and plan out my schemes in the kitchen:)
Thanks,
Libby
I always have rolled oats, lentils, and fresh ginger on hand.
I always have oats, dried dates, and peanut butter!!!
Your recipes are amazingly beautiful and delicious. Thank you so much for sharing such great positivity and deep reflections through your weekly readings.
My kitchen is almost always stocked with basic veggies (carrots, zucchini, onions, cucumbers, tomatoes, etc.), some beans and lentils and lots of spices!
I *always* have tamari, soymilk, and spelt flour (:
So glad to see the ebook went on sale yesterday! As far as my pantry goes, we always have dried and canned beans, rice and several vinegars on hand.
Thanks for the chance to win! I always have quinoa, chickpeas, and balsamic vinegar in my pantry!
Tahini, jarred tomato sauce, and tofu! But this dish is right up my alley!
I always have rice, beans, and canned tomatoes (among other things). Its surprising how many different things you can make with those 3 thngs as the base!
Gina, Iโd love a copy of your book and I thank you for sharing your much used recipe. My regular is Greens and Red Lentils Curry with carrot juice and onions. Yummy. I hope I might win your book to add to my repertoire.
Great recipe! I always have oatmeal, dried beans and brown rice in my pantry.
Love this blog! Three things always in my pantry are black beans, quinoa and lentils.
three things I always have: quinoa, onions, lentils
This will work great with all the greens and other veggies from the garden. An easy meal to make after spending the day outside. I am always finding ways to incorporate your recipes into our weekly menu.
BookBub offered your book yesterday and I jumped on that really quick!! I spent the better part of yesterday ogling over the pictures!! Wow!!! Iโve been a fan on Instagram for a while now! Thank you for all the delicious things coming to my kitchen soon!
This looks delicious!! I canโt wait to makeโ
Thanks for the recipe and raffle. I have enjoyed everything I’ve made from your blog. Thanks again.
I always have peanut butter, potatoes, and quinoa!
I always have quinoa, cans of beans and steel cut oats.
I have had my eye on your book for months. It’s been on my Amazon wait list forever! (Or so it seems.) And I love all the recipes you’re contributed to Food52. I adore Food52 Vegan. Thanks for all the wonderful recipes!
ALWAYS have rice, evoo & various types of tofu in my pantry/fridge. Thanks for the raffle! Really looking forward to making this recipe
I love the look of this dish, particularly because a bunch of the ingredients are pantry staples for me! Some kind of dried beans (with a can of chickpeas for backup), rice, and a can of crushed tomatoes are pretty much always around in my kitchen ๐
The simplicity is appealing!
This looks so good! The 3 ingredients that I always have in my pantry are beans, quinoa, and oats! Thank you for the amazing giveaway! ๐
I always have rice, peanut butter, and miso in my pantry. By the way, I enjoyed the little clip on your Facebook page – would love to see more video content from you!
I always have tahini, garbanzo beans and lemons… Hummus is never too far away!! ๐ This power bowl looks great!
Really enjoy your blog and the meals you present. Wholesome, delicious. Thanks.
Love the simplicity of this recipe. ๐ Flavorful and comforting are the words that come to mind!
The three ingredients I always have in my pantry:
*Canned black beans
*Canned Coconut Milk
*Chia Seeds
This recipe looks delicious! In my pantry, I always like to have oats, cinnamon, and peanut butter.
Do you think this would freeze okay? I’m always looking for make-ahead meals, and I wonder if the greens would survive the thaw. Maybe I’ll use peas instead?
I love recipes like this! I always have a can of beans, some brown rice and some frozen veggies on hand for quick meals!
These are my favorite meals. Would love a copy and congratulations on the publication!
3 things I always have are : green beans, lentils and GARLIC!
I canโt wait to try this!! Love all your recipes!!!
This looks delicious and easy! Thanks for the raffle, too. Iโve just started making some of your recipes on the blog and love them!