2 cups cooked brown rice
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds
1⁄2 teaspoon wasabi paste
1⁄2 teaspoon red pepper flakes
1 cup sliced shitake mushrooms
7 ounces firm tofu (about half of a 16-ounce package), drained and cubed
4 cups packed chopped kale (about 1 bunch)
Recipe developed by Sharon Palmer, RD, author of “The Plant-Powered Diet”
Links
[1] https://oldwayspt.org/grain/rice