Spanish Tofu Plate

• 12 oz tofu
• 1 cup cooked brown rice
• 1 cup cooked green beans (from about 1.5 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 24 oz tofu
• 2 cup cooked brown rice
• 2 cup cooked green beans (from about 1.5 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 36 oz tofu
• 3 cup cooked brown rice
• 3 cup cooked green beans (from about 1.5 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 48 oz tofu
• 4 cup cooked brown rice
• 4 cup cooked green beans (from about 1.5 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the tofu and sear, turning now and then, 6 to 8 minutes, until golden and crisp on all sides, then set it aside.

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3. Add the green beans and cook, 4 to 5 minutes, until they turn bright and just tender.

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4. Add the spinach and cook, 2 to 3 minutes, until it wilts down and turns glossy.

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5. Lower the heat, add the smoked paprika, garlic, and saffron, and cook, about 1 minute, until fragrant and the oil turns deep red.

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6. Toss the tofu back in, then serve everything over the brown rice.

• Calories631
• Protein32g
• Carbs69g
• Fat28g
• Fiber9g
• Sodium80mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Mood Support
• Blood Sugar

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