Italian Tofu Plate

• 12 oz tofu
• 1 cup cooked brown rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked mushrooms (from about 3 cups raw sliced)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup cooked tomato (from 1 diced)
• 1/4 cup basil

• 24 oz tofu
• 2 cup cooked brown rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked mushrooms (from about 3 cups raw sliced)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup cooked tomato (from 1 diced)
• 1/2 cup basil

• 36 oz tofu
• 3 cup cooked brown rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked mushrooms (from about 3 cups raw sliced)
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 1 1/2 cup cooked tomato (from 1 diced)
• 3/4 cup basil

• 48 oz tofu
• 4 cup cooked brown rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked mushrooms (from about 3 cups raw sliced)
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 2 cup cooked tomato (from 1 diced)
• 1 cup basil

1. Season the tofu and sear it in the olive oil over medium high, 6 to 8 minutes, turning, until golden and crisp on several sides, then set it aside.

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2. Add the mushrooms to the pan and cook, 5 to 6 minutes, until browned and their liquid has cooked off.

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3. Add the garlic and diced tomato and simmer, 3 to 4 minutes, until the tomato softens into a loose sauce.

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4. Stir in the spinach and cook, 1 to 2 minutes, until it wilts, then fold in the basil.

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5. Return the tofu, toss to coat, and serve over the brown rice.

• Calories630
• Protein34g
• Carbs67g
• Fat28g
• Fiber8g
• Sodium84mg

• Eating Well
• Steady Energy
• Heart Health
• Mood Support
• Blood Sugar

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