Feeds: 4
Riced Vegetable Confetti Bowl with Tofu & Mushrooms &
COOKING IS SIMPLE!
Ingredients
- 4 cups Path of Life Riced Vegetable Confetti Blend
- 3 tbsp Olive Oil
- 4 oz each Shiitake and Cremini Mushrooms, sliced (2 cups each, sliced)
- 3 tbsp Soy Sauce or Tamari
- 4 oz Extra-Firm Tofu, drained and patted dry (about 1 cup, diced)
- 1 Avocado, sliced
- ¼ cup cooked Edamame Soybeans (mukamame)
- 2 Hard-Boiled Eggs, peeled and cut in half
- 2 tbsp Toasted Sesame Seeds
- Cilantro Leaves and Sambal Chili Sauce, optional
Cookware
instructions
- Heat oil in a large skillet over medium-high heat. Add mushrooms. Cook undisturbed for 2-3 minutes or until browned. Stir and cook an additional 2-3 minutes or until evenly browned. Drizzle with soy sauce; remove from heat and let stand one minute or until soy sauce has evaporated. Set mushrooms aside.
- Meanwhile, dice tofu. Heat Riced Vegetable Confetti according to package instructions. Divide vegetables into four bowls. Top with mushrooms, tofu, avocado, soybeans and half of a hard-boiled egg. Sprinkle with sesame seeds. Serve with cilantro leaves and chili sauce, if desired.