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Rice Beans Tofu and Greens | The Full Helping
4.30 from 41 votes

Rice, Beans, Tofu and Greens

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 -6 servings


  • 1 tablespoon olive oil
  • 1 white or yellow onion chopped
  • 1 small bell pepper chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 ⁄2 teaspoon smoked paprika
  • 1 ⁄2 teaspoon salt
  • 1 1 ⁄2 cups 270 g cooked black beans, or 1 (15-oz, or 425-g) can, drained and rinsed
  • 1 14.5-oz, or 411-g can diced or crushed tomatoes, preferably fire-roasted
  • 1 cup 185 g white or brown basmati or long-grain white rice
  • 2 3 ⁄4 cups 650 ml water
  • 1 15-oz, or 425-g block extra-firm tofu, preferably pressed (see page 15), cut into 3⁄4-inch (2-cm) cubes
  • 1 small bunch collard greens or other greens stemmed and cut into thin strips
  • Red pepper flakes optional
  • Freshly squeezed lime juice
  • Optional toppings: Crumbled corn chips sliced or cubed avocado, chopped fresh cilantro, lime wedges, hot sauce


  • 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 any additional toppings you like.


Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.