Place tofu on a paper towel to drain. (Cut into strips if not already cut.)
In a large pot or skillet, sauté onions in oil over low heat for 2 minutes.
Turn heat to medium, add tofu, and sauté for 5 minutes or until tofu begins to lightly brown.
Add greens and cook until greens are tender. (If greens stick to the pan, place a lid on pan to retain some moisture. Stir often.)
Add minced garlic and cook for one minute.
Add seasonings and brown rice and cook, stirring often, for 3 to 4 minutes or until heated through. (If your rice isn’t freshly cooked, add 1/4 cup of water and cook until water is absorbed – about 5 to 7 minutes.)
Stir in tomatoes and lemon juice. Remove from heat.
Serve hot.
Notes
To freeze tofu, drain in colander. Cut into cubes or strips. Place in plastic bag or sealable container. Freeze for at least 24 hours.Freezing tofu gives it a meatier texture and helps it to hold together when sautéed.* * * This recipe for Rice, Veggie, Tofu Skillet is . . . gluten-free, plant based, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.