Beet Greens with Rice and Tofu

Using some beet greens cut off from the freshly picked beets I got off a local farm, I made a quick meal for lunch this afternoon.


  • 1/2 large onion slicedBeet Greens, Rice and Tofu
  • 6-7 cloves of sliced garlic
  • Cubed extra firm tofu
  • Rice (I used left over pilaf)
  • Bunch of beet greens (can use any greens on hand) chopped
  • Chilli powder to taste
  • Salt to taste
  • 1/2 tsp mustard seeds (optional)
  • Fresh green chillies chopped (to taste and optional)
  • Oil


Heat oil in a heavy pan / kadai / wok. Add mustard seeds and when popping, add garlic and onion. Saute on medium till starting to brown. Add tofu, reduce heat and cook till starts to brown. Stir to coat and cook on most sides. Add greens, green chillies, salt, chilli powder and stir on medium till greens are wilted and slightly cooked. Toss in cooked rice (add turmeric and any nuts to taste), stir to coat. I like the rice to crisp a bit, but you don’t have to do so. Turn off stove and serve with yogurt or plain. Wonderful way to use up leftover rice from a Chinese take-out or even a basic pilaf.


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