Spanish Tofu Bowl

• 15 oz firm tofu, cubed
• 1 cup cooked brown rice
• 1/2 cup peas
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 30 oz firm tofu, cubed
• 2 cup cooked brown rice
• 1 cup peas
• 3 cups cooked green beans (from about 2 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 45 oz firm tofu, cubed
• 3 cup cooked brown rice
• 1 1/2 cup peas
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 60 oz firm tofu, cubed
• 4 cup cooked brown rice
• 2 cup peas
• 6 cups cooked green beans (from about 2 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Season the tofu and sear it in the olive oil over medium high, 8 to 10 minutes, turning, until golden and crisp on several sides, then set it aside.

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2. Cook the green beans in the same pan, 4 to 5 minutes, until bright and just tender.

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3. Add the peas and cook 2 to 3 minutes, until bright green.

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4. Bloom the smoked paprika, garlic, and saffron in a little olive oil, about 1 minute, until fragrant and the oil turns golden.

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5. Add the spinach and cook 1 to 2 minutes, until wilted, then return the tofu and toss to coat.

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6. Serve over the brown rice.

• Calories768
• Protein43g
• Carbs86g
• Fat31g
• Fiber14g
• Sodium81mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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