Delicious and Nutritious Vegan Bowl

Cook rice according to package instructions.

Slice baby portobello mushrooms. Heat a little sesame oil in a pan over medium-high heat. Add mushrooms and cook for a few minutes to brown, then flip and cook the other side. Splash with soy sauce and remove from pan.

Slice baby bok choy in half lengthwise. In the same pan, place bok choy cut side down and brown for about 3 minutes. Flip, add about 1/4 cup water, reduce heat to low until water is gone, and cook for 2 more minutes.

Drain and press liquid out of a block of tofu, then slice into 1/2-inch squares.

Make sauce by whisking 1 tablespoon peanut butter, 2 tablespoons tamari sauce, 1 teaspoon sriracha (or more for heat), juice of 1 lime, and a little water until smooth.

Heat a little sesame oil in a pan over medium-high heat. Add tofu and cook, turning every few minutes until golden on each side. Add the sauce and cook for 1 more minute.

Assemble the bowl by layering the cooked rice, mushrooms, bok choy, and tofu. Add more sauce if desired.

For the side salad, whisk rice vinegar, tamari sauce, a little agave, some red pepper flakes, and dry parsley in a small bowl. Add 1 sliced cucumber and 1/4 sliced red onion, and let sit while cooking the rest. Enjoy!