Garlic Tofu and Spinach

• 12 oz firm tofu, cubed
• 1 cup cooked jasmine rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 tbsp olive oil
• 1 clove garlic
• 1 tbsp tamari

• 24 oz firm tofu, cubed
• 2 cup cooked jasmine rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 tbsp olive oil
• 2 clove garlic
• 2 tbsp tamari

• 36 oz firm tofu, cubed
• 3 cup cooked jasmine rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 tbsp olive oil
• 3 clove garlic
• 3 tbsp tamari

• 48 oz firm tofu, cubed
• 4 cup cooked jasmine rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 tbsp olive oil
• 4 clove garlic
• 4 tbsp tamari

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 in one layer 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 broccoli with a splash of water and cook, 4 to 5 minutes, until bright green and just tender.

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4. Add the garlic and spinach and cook, 1 to 2 minutes, until the garlic smells fragrant and the spinach just wilts.

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5. Return the tofu, pour in the tamari, and toss, about 1 minute, until everything is glossy and coated.

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6. Spoon over the rice and serve hot.

• Calories632
• Protein36g
• Carbs69g
• Fat26g
• Fiber6g
• Sodium996mg

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