Start rice-cooking (Rice cooker is my time-saver)
Slice mushrooms
Chop olives
Chop garlic
Crumble tofu
In a pan that will hold all ingredients (including rice) at medium heat, add oil ,soy sauce, garlic, tofu. Stir.
Add mushrooms, olives, celery, *salad. Stir.
Add cooked rice and mix all ingredients well. Reduce heat and cover until ready to serve.
This is something I concocted while I was forgoing meat for a month. Tofu, in my opinion, needs all the help it can get. Since it is a low fat, great source of protein and calcium, I ventured out. Although fresh tastes best, feel free to substitute canne
This recipe has been added to the following public cookbooks:
Angelith,
Warner's Taste,
Nite's Eats
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