Rice and spice. Those two words describe my favorite foods. It doesn’t matter if it’s Indian, Spanish or Asian, any dish with rice and spice is a winner with me. This recipe is for my quick Spanish rice that works as a side dish for a flavor-packed entree. Since the tofu has so much flavor, the rice just needs to be tasty. It shouldn’t compete with the tofu for top billing. My Chile-Rubbed Tofu and Onions over Spanish Rice is a delicious meal. It’s got rice, it’s got spice. It’s vegan and gluten-free. It’s perfect. Enjoy!

Chile-Rubbed Tofu and Onions Over Spanish Rice [Vegan]




For the Spanish Rice:

  • 2 cups short-grain brown rice
  • 4 cups water
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. ground cumin
  • ½ tsp. turmeric
  • 2 Tbs. fresh parsley or cilantro, chopped
  • 2 Tbs. green bell pepper, chopped

For the Chile-Rubbed Tofu with Onions

  • 1 extra-firm block tofu, pressed and drained
  • 1 ½  large onions
  • 4 cloves garlic
  • 1 Tbs. chile powder, more or less to taste
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ½ tsp. Kosher salt
  • ¼ tsp. ground cloves
  • 1/3 cup water
  • 2 Tbs. canola oil
  • 2 Tbs. fresh parsley or cilantro, chopped
  • Lime slices, optional


  1. Rinse the rice and add it to a medium-sized saucepan.
  2. Add 4 cups of water, salt, pepper, cumin and turmeric.
  3. Heat it over medium-high heat until it comes to a boil.
  4. Cover the saucepan, lower the heat and let the rice simmer for 30-35 minutes until the liquid is absorbed.
  5. Remove from the heat and let sit for 10 minutes.
  6. Add the parsley or cilantro and the bell pepper.
  7. Fluff with a fork and taste for seasoning adjustments.

To Make the Tofu:

  1. Cut the tofu into 8 slices.
  2. In a food processor, add ½ an onion that is chopped into large pieces. Add the garlic to the food processor. Add the chile powder, cumin, oregano, salt and cloves. Add 1/3 cup of water and process into a smooth paste.
  3. Cut the remaining onion into thin slices.
  4. Place the tofu in a shallow bowl and brush both sides with the chile paste.
  5. Add the sliced onions to the bowl and toss to coat with the chile paste. Make sure the tofu and onions are well coated. Let the tofu sit until the rice is ready. If you are not making the rice (or not making brown rice), let the tofu marinate for at least 20 minutes.
When the rice is ready, heat 2 Tbs. of oil in a large skillet. Cook the tofu and the onions until they are well-browned on all sides, about 4-5 minutes per side. You may have to do this in batches depending on the size of your skillet.
To serve: spoon the rice into bowls. Top with slices of tofu and onions. Garnish with fresh parsley or cilantro. Serve with lime slices, if desired.

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Nutritional Information

Total Calories: 1,838 | Total Carbs: 301 g | Total Fat: 54 g | Total Protein: 62 g | Total Sodium: 62 mg | Total Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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