Mexican Tofu Bowl

• 8 oz tofu
• 1 cup cooked brown rice
• 1 cup black beans
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked summer squash (from about 2 cups raw diced)
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 lime
• 1/4 cup cilantro
• 1 tbsp olive oil

• 16 oz tofu
• 2 cup cooked brown rice
• 2 cup black beans
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked summer squash (from about 2 cups raw diced)
• 2 tsp cumin
• 4 cloves garlic, minced
• 1 lime
• 1/2 cup cilantro
• 2 tbsp olive oil

• 24 oz tofu
• 3 cup cooked brown rice
• 3 cup black beans
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked summer squash (from about 2 cups raw diced)
• 3 tsp cumin
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3 tbsp olive oil

• 32 oz tofu
• 4 cup cooked brown rice
• 4 cup black beans
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked summer squash (from about 2 cups raw diced)
• 4 tsp cumin
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 4 tbsp olive oil

1. Season the tofu, warm the olive oil in a pan over medium high, and sear, turning, 5 to 6 minutes, until golden and crisp on the edges, then set it aside.

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2. Add the summer squash and cook, 4 to 5 minutes, until tender and lightly golden.

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3. Add the black beans and cumin and cook, 3 to 4 minutes, until the beans are hot and steaming.

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4. Add the spinach and garlic and cook, 1 to 2 minutes, until the spinach wilts and the garlic is fragrant, then return the tofu and toss.

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5. Finish with the lime and cilantro off the heat, spoon over the cooked rice, and serve.

• Calories805
• Protein40g
• Carbs112g
• Fat26g
• Fiber25g
• Sodium68mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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