Italian Tofu Bowl

• 15 oz firm tofu, cubed
• 1 cup cooked brown rice
• 1.5 cups cooked sliced zucchini (from about 2 cups raw)
• 1.5 cups cooked sliced mushrooms (from about 3 cups raw)
• 1/2 cup tomato, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup basil

• 30 oz firm tofu, cubed
• 2 cup cooked brown rice
• 3 cups cooked sliced zucchini (from about 2 cups raw)
• 3 cups cooked sliced mushrooms (from about 3 cups raw)
• 1 cup tomato, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup basil

• 45 oz firm tofu, cubed
• 3 cup cooked brown rice
• 4 1/2 cups cooked sliced zucchini (from about 2 cups raw)
• 4 1/2 cups cooked sliced mushrooms (from about 3 cups raw)
• 1 1/2 cup tomato, diced
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup basil

• 60 oz firm tofu, cubed
• 4 cup cooked brown rice
• 6 cups cooked sliced zucchini (from about 2 cups raw)
• 6 cups cooked sliced mushrooms (from about 3 cups raw)
• 2 cup tomato, diced
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup basil

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 mushrooms and cook, stirring, 5 to 6 minutes, until softened and their liquid has cooked off.

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3. Add the zucchini and cook 3 to 4 minutes, until soft and lightly golden.

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4. Add the garlic and tomato and simmer 3 to 4 minutes, until the tomato breaks down into a light sauce, then fold in the basil and return the tofu.

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5. Spoon it over the rice and serve.

• Calories713
• Protein40g
• Carbs75g
• Fat31g
• Fiber8g
• Sodium68mg

• Eating Well
• Steady Energy
• Heart Health
• Blood Sugar
• Joint Comfort

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