Tofu in Tomato Basil

• 12 oz firm tofu, cubed
• 1 cup cooked white rice
• 1 cup smooth tomato sauce
• 1.5 cups cooked sliced mushrooms (from about 3 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp olive oil
• 1 clove garlic, minced
• fresh basil

• 24 oz firm tofu, cubed
• 2 cup cooked white rice
• 2 cup smooth tomato sauce
• 3 cups cooked sliced mushrooms (from about 3 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp olive oil
• 2 clove garlic, minced
• fresh basil

• 36 oz firm tofu, cubed
• 3 cup cooked white rice
• 3 cup smooth tomato sauce
• 4 1/2 cups cooked sliced mushrooms (from about 3 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 clove garlic, minced
• fresh basil

• 48 oz firm tofu, cubed
• 4 cup cooked white rice
• 4 cup smooth tomato sauce
• 6 cups cooked sliced mushrooms (from about 3 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp olive oil
• 4 clove garlic, minced
• fresh basil

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 the sides are golden and crisp, then set it aside.

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3. Add the mushrooms and cook, 4 to 5 minutes, until they release their liquid and brown.

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4. Add the garlic and tomato sauce and simmer, 5 minutes, until heated through and slightly thickened, then stir in the spinach and cook 1 to 2 minutes until it wilts.

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5. Fold the tofu through the sauce and spoon it over the rice.
6. Tear the basil over the top and serve warm.

• Calories630
• Protein34g
• Carbs69g
• Fat26g
• Fiber6g
• Sodium66mg

• Inflammation
• Eating Well

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