Creamy Peanut Tofu Bowl

Easy, healthy comfort food.  This is what I love. I took some classics but simplified it down to bare minimum ingredients and steamed some of my veggies for increased ease and simplicity. How I love real, wholesome foods. This one made some great leftoves for work lunch tomorrow 🙂
You need:

6 oz mushrooms, halved

1/2 package extra firm tofu, pressed and cubed

1.5 tbs peanut butter

1/4 tsp crushed red pepper flakes

1 tsp liquid aminos
Saute mushrooms in 1/2 cp water and your liquid aminos/crushed red pepper. Then add peanut butter and another 1/2 cup water, melting peanut butter into sauce. Next add your tofu cubes and stir another few minutes until all is incorporated and tofu is warmed. Sauce will thicken once you turn off the heat.

Serve over black rice/quinoa; I use a rice cooker on the brown rice setting.

Add steamed veggies of choice (I used butternut squash, beets, broccoli).
Top with green onion, cilantro, avocado garnishes.


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