Mediterranean Tofu Bowl

• 12 oz tofu
• 1 cup quinoa
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked green beans (from about 1.5 cups raw)
• 1/2 lemon
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley

• 24 oz tofu
• 2 cup quinoa
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked green beans (from about 1.5 cups raw)
• 1 lemon
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley

• 36 oz tofu
• 3 cup quinoa
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked green beans (from about 1.5 cups raw)
• 1 1/2 lemon
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup parsley

• 48 oz tofu
• 4 cup quinoa
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked green beans (from about 1.5 cups raw)
• 2 lemon
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley

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

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2. Season the tofu, add it, and sear, turning to color the sides, 6 to 8 minutes, until golden and crisp, then set it aside.

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3. Add the green beans to the pan and cook, 5 to 6 minutes, until 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. Off the heat, dress the vegetables with the lemon, garlic, parsley, and a pinch of the smoked paprika.
6. Serve the tofu and vegetables over the quinoa.

• Calories646
• Protein35g
• Carbs65g
• Fat30g
• Fiber11g
• Sodium86mg

• Heart Health
• Eating Well
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