savory breakfast

I had a bunch of spinach that needed using up, and some leftover rice and pressed tofu from last night's dinner (we had this very good celery-tofu salad), and I decided to make them into my breakfast. It ended up being both tasty and photogenic, and something I'll want to fix again--suitable for a blog post!

Spinachy fried rice

serves one greedy person, or two with smaller appetites

1T peanut oil
1/2 an onion, cut into biggish pieces
2oz pressed tofu (or just firm, if that's what you have on hand), cut into little rectangles
about one cup cooked brown rice
salt and pepper (be generous!)
1T tahini
juice of half a lemon
a bunch of spinach, just the bottom inch cut off, washed and patted dry on a tea towel

Heat the oil on medium high heat in a big frying pan with a lid (like this one), and add the onion. Stir it nnow and then, and when it's starting to look cooked add the tofu bits. When the tofu starts to get nice brownish crusts, add the rice, salt and pepper as soon as the rice looks shiny and fried turn the heat down to medium, stir in the tahini, then add the spinach and lemon juice and cover the pan. Breakfast will be ready when the spinach is barely limp.