Spinach Mushroom Tofu Bowl
Dec 5 2017
Another lunch experiment that turned out to be right on point!!!! Asian flavors with the sesame oil and seaweed sprinkle made this dish super good!
Sauté the ginger with avocado oil to bring out the most flavors. Add the mushrooms and frozen peas and cook for 2-3 minutes and toss the spinach until wilted.
Combine the tofu until just heated up and pour the soy sauce and sesame oil. Transfer to a bowl and sprinkle some seaweeds for extra flavors!
This will turn out into dinner for the family with brown rice soon!!!