Brown Rice Bowl with Tofu
2 Tablespoons olive oil
2 garlic bulbs
2 teaspoon ginger
1 (14 oz) Package of Organic Tofu extra firm in cubes.
1 Tablespoon Sesame Teriyaki sauce
8 oz baby bella mushrooms
1 red pepper
Cook 1 1/2 cups of rice
Season cucumbers with lemon, pinch of sea salt and olive oil.
Heat olive oil in a wok or skillet. Stir in garlic and ginger, and cook for one minute. Add the tofu to the pan with the Sesame Teriyaki sauce and stir to coat. Cover and continue to cook for 10-12 minutes.
Add mushrooms and red peppers and cook uncovered for an additional five minutes. Serve with rice.