Breakfast "square-meal" Squares

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• canola oil cooking spray
• 1 tablespoon canola oil, divided
• 1 small carrot, shredded
• 1/4 cup finely chopped onion
• 1 whole scallion, chopped
• 1/4 teaspoon ground turmeric
• 4 ounces firm tofu, cut in 4 pieces
• 1 large egg
• 1 teaspoon reduced sodium soy sauce (optional)
• 1/2 teaspoon salt
• 0.5 (5 ounce) package frozen chopped spinach, defrosted
• 1 cup cooked brown rice

Recipe

• 1 preheat the oven to 325 degrees. coat a loaf-shaped baking pan with cooking spray. set aside.
• 2 heat 2 teaspoons of the oil in a small skillet over medium-high heat. sauté the carrot, onion, scallion and turmeric until the carrot is soft, about 5 minutes. turn the mixture into a mixing bowl.
• 3 squeeze each piece of tofu to eliminate excess water. when it resembles cottage cheese, place it in a food processor or blender. add the egg , remaining oil, soy sauce (if using) and salt. purée until smooth. transfer to the bowl with the cooked vegetables. stir in the spinach and rice. with a rubber spatula, mix until well combined. spread the mixture in an even layer in the prepared baking pan.
• 4 bake 30 to 45 minutes or until firm to the touch in the center. cool completely in the pan. turn out onto a cutting board and cut into 6 squares. wrap pieces individually, then place in a zip-lock plastic bag and store in the refrigerator up to 3 days or in the freezer for two weeks. eat at room temperature or after being gently warmed in a microwave.