Mediterranean Tofu Plate

• 12 oz tofu
• 1 cup quinoa
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1/2 lemon
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley

• 24 oz tofu
• 2 cup quinoa
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked green beans (from about 2 cups raw)
• 1 lemon
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley

• 36 oz tofu
• 3 cup quinoa
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 1 1/2 lemon
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup parsley

• 48 oz tofu
• 4 cup quinoa
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked green beans (from about 2 cups raw)
• 2 lemon
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley

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

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2. Cook the green beans in the same pan 5 to 6 minutes, until bright green and just tender.

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3. Add the spinach and garlic and cook, 1 to 2 minutes, until the spinach wilts and turns bright green.

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4. Dress the vegetables with the lemon and parsley off the heat so the garlic stays mild.
5. Serve the tofu and vegetables over the quinoa, dusted with the smoked paprika.

• Calories663
• Protein36g
• Carbs69g
• Fat30g
• Fiber13g
• Sodium90mg

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