Thai Tofu Plate

• 12 oz tofu
• 1 cup cooked jasmine rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 cup coconut milk
• 1 tbsp coconut aminos
• 1/2 lime
• 1 tsp grated ginger
• 1/4 cup basil

• 24 oz tofu
• 2 cup cooked jasmine rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup coconut milk
• 2 tbsp coconut aminos
• 1 lime
• 2 tsp grated ginger
• 1/2 cup basil

• 36 oz tofu
• 3 cup cooked jasmine rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 cup coconut milk
• 3 tbsp coconut aminos
• 1 1/2 lime
• 3 tsp grated ginger
• 3/4 cup basil

• 48 oz tofu
• 4 cup cooked jasmine rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup coconut milk
• 4 tbsp coconut aminos
• 2 lime
• 4 tsp grated ginger
• 1 cup basil

1. Sear the cubed tofu in a little oil over medium high heat, 6 to 8 minutes, turning, until golden and crisp at the edges, then set it aside.

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2. Add the broccoli florets to the pan with a splash of water and cook 5 to 6 minutes, until bright green and just tender.

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3. Add the spinach and cook, 1 to 2 minutes, until it wilts.

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4. Pour in the coconut milk, coconut aminos, and ginger and simmer 3 to 4 minutes, until the sauce is glossy and slightly thickened, then return the tofu.

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5. Squeeze in the lime and fold in the basil off the heat.
6. Spoon over the cooked jasmine rice and serve.

• Calories733
• Protein36g
• Carbs73g
• Fat36g
• Fiber7g
• Sodium214mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Joint Comfort
• Cycle Support

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