Ingredient

• 1 tablespoon olive oil
• ½ (12 ounce) package firm tofu, cubed
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• ¼ onion, minced
• 2 cloves garlic, minced
• salt and ground black pepper to taste
• 3 cups cooked white rice
• 4 large eggs, beaten
• 1 (8 ounce) package frozen chopped spinach, thawed
• 1 teaspoon sriracha hot sauce, or to taste

Direction

1. Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
2. Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.