Tofu with Mushrooms and Bok Choy Over Rice

Picture of Tofu Mushrooms and Bok Choy recipe from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website


  • 1 tbs coconut oil
  • 1 tbs olive oil
  • 1/4 tsp tumeric powder
  • 2 heads baby bok choy trimmed and cut into bite-size pieces including stems
  • 1/2 lb mushrooms
  • black pepper to taste
  • salt to taste
  • 8 oz of extra firm tofu
  • 1/2 cup brown rice


  1. Cook brown rice according to package.
  2. Remove tofu from packaging and wrap it with several paper towels to soak up excess liquid. You made need to do this step twice to remove all of the liquid.
  3. Cut tofu into 1/2 inch pieces.
  4. Place a medium-sized frying pan on medium-high heat.  Once it is warm add the olive oil and spread it around to coat entire pan. Let it warm up for 30 seconds or so and then add tofu spreading it evenly in the pan. The tofu should sizzle when added. Leave the tofu undisturbed until it begins to brown about 7 minutes. Flip it over and brown the other side about 3-4 minutes.
  5.  While the tofu is cooking heat coconut oil in a medium saucepan on the stove.
  6. Once pan is hot add mushrooms, a little salt and pepper and saute for 1-2 minutes and then add bok choy and saute until bok choy is slightly wilted and mushrooms are browned. About 5 min.
  7. Remove everything from stove, mix, season with tumeric and serve over brown rice.