Mexican Tofu Plate

• 15 oz firm tofu, cubed
• 1 cup cooked brown rice
• 1/2 cup bell pepper, diced
• 1.5 cups cooked diced zucchini (from about 2 cups raw)
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 lime
• 1/4 cup cilantro
• 1 tbsp olive oil

• 30 oz firm tofu, cubed
• 2 cup cooked brown rice
• 1 cup bell pepper, diced
• 3 cups cooked diced zucchini (from about 2 cups raw)
• 3 cups cooked green beans (from about 2 cups raw)
• 2 tsp cumin
• 4 cloves garlic, minced
• 1 lime
• 1/2 cup cilantro
• 2 tbsp olive oil

• 45 oz firm tofu, cubed
• 3 cup cooked brown rice
• 1 1/2 cup bell pepper, diced
• 4 1/2 cups cooked diced zucchini (from about 2 cups raw)
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 tsp cumin
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3 tbsp olive oil

• 60 oz firm tofu, cubed
• 4 cup cooked brown rice
• 2 cup bell pepper, diced
• 6 cups cooked diced zucchini (from about 2 cups raw)
• 6 cups cooked green beans (from about 2 cups raw)
• 4 tsp cumin
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 4 tbsp olive oil

1. Sear the cubed tofu in the olive oil over medium high heat, 8 to 10 minutes, turning, until golden and crisp at the edges, then set it aside.

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2. Add the bell pepper and green beans and cook 4 to 5 minutes, until softened and lightly charred at the edges.

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3. Add the zucchini and cook 3 to 4 minutes, until tender.

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4. Stir in the cumin and garlic and cook about 1 minute, until fragrant, then return the tofu.

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5. Squeeze in the lime, scatter the cilantro on top, and serve over the rice.

• Calories754
• Protein40g
• Carbs87g
• Fat31g
• Fiber14g
• Sodium72mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Blood Sugar
• Joint Comfort

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