Mushroom Rice

a rice cooker meal with a side of asparagus and tofu!

May 15, 2025

∙ Paid

While mushrooms and asparagus may be available year-round, they taste best when they are at their peak freshness. I like to make mushroom rice with a bit of quinoa for a boost of protein and fiber. The rice cooker will come in handy for this recipe because after quickly sautéing the mushrooms, we'll toss them in the cooker and let it do the rest of the work. While that's cooking, we'll prepare some chunky pieces of asparagus and slice some pre-cooked baked tofu.

So, pick these ingredients up the next time you're at the market and enjoy this springtime meal!

Protein breakdown (approximately 31g protein per serving):

227g baked tofu = 56g protein
1/4 cup dry white quinoa = 6g protein

Tiff’s Tips

What kind of tofu to use? The baked tofu strikes again! This is the type of tofu you can count on for convenience and a high-protein boost. The brand I've been using is from Fresh Tofu Inc. They sell Organic Baked Tofu with each piece containing 14g of protein. So, two (fairly compact and small) pieces provide a whopping 28g of protein!
What kind of rice and quinoa can we use? You can use any long-grain white rice, but my preference is Jasmine white rice from the Three Ladies brand. The white quinoa adds a nice boost of protein and fiber, and combines beautifully with the rice.
We’re munchin’ on mushrooms: While you can use dried mushrooms, fresh mushrooms are best for convenience and to save time on soaking. You can find an assortment of affordable mushrooms at your local Asian supermarket. I used a mix of enoki, shiitake, oyster, and brown beech mushrooms.
Pantry staples: white quinoa, Jasmine white rice, vegan fish sauce, light soy sauce, dark soy sauce
Leftovers: This meal stores well as leftovers (for up to 3 days) and is easy to reheat. Simply microwave the mushroom rice and asparagus for 1-2 minutes the next day, and it's ready to eat! You can enjoy the tofu cold if you'd like.