Spinach mushroom tofu bowl

Spinach Mushroom Tofu Bowl

Dec 5 2017


10 mn

Serves 1

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!


  • 2 shiitake mushrooms, stems removed and chopped
  • 2 cups of fresh baby spinach
  • 1 cup of peas, ( frozen, thawed)
  • 1/2 cup of diced firm tofu
  • 2-3 tbsp of avocado oil
  • 2-3 tbsp of soy sauce
  • 1 tsp of grated ginger
  • 1 tsp of sesame oil
  • Optional: Seaweed sprinkle


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!!!


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