Garlic Tofu Spinach Bowl

• 9 oz firm tofu, cubed
• 1 cup cooked jasmine rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked broccoli (from about 2.25 cups raw florets)
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp tamari

• 18 oz firm tofu, cubed
• 2 cup cooked jasmine rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked broccoli (from about 2.25 cups raw florets)
• 2 tbsp olive oil
• 2 clove garlic, minced
• 2 tbsp tamari

• 27 oz firm tofu, cubed
• 3 cup cooked jasmine rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked broccoli (from about 2.25 cups raw florets)
• 3 tbsp olive oil
• 3 clove garlic, minced
• 3 tbsp tamari

• 36 oz firm tofu, cubed
• 4 cup cooked jasmine rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked broccoli (from about 2.25 cups raw florets)
• 4 tbsp olive oil
• 4 clove garlic, minced
• 4 tbsp tamari

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

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2. Add the cubed tofu and cook, turning now and then, 5 to 6 minutes, until the sides are golden and firm, then set it aside.

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3. Add the broccoli with a splash of water, cover, and cook, 4 to 5 minutes, until bright green and just tender.

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4. Add the garlic and spinach and cook, 1 to 2 minutes, until the spinach just wilts and the garlic smells sweet.

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5. Return the tofu, pour in the tamari, and toss, about 30 seconds, until it sizzles and coats everything.
6. Spoon over the jasmine rice and serve warm.

• Calories572
• Protein30g
• Carbs66g
• Fat23g
• Fiber6g
• Sodium990mg

• Inflammation
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• Eating Well
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