Riced Vegetable Confetti Bowl with Tofu & Mushrooms &



  • 4 cups Path of Life Riced Vegetable Confetti Blend
  • 3 tbsp Olive Oil
  • 4 oz each Shiitake and Cremini Mushrooms, sliced (2 cups each, sliced)
  • 3 tbsp Soy Sauce or Tamari
  • 4 oz Extra-Firm Tofu, drained and patted dry (about 1 cup, diced)
  • 1 Avocado, sliced
  • ¼ cup cooked Edamame Soybeans (mukamame)
  • 2 Hard-Boiled Eggs, peeled and cut in half
  • 2 tbsp Toasted Sesame Seeds
  • Cilantro Leaves and Sambal Chili Sauce, optional



  1. Heat oil in a large skillet over medium-high heat. Add mushrooms. Cook undisturbed for 2-3 minutes or until browned. Stir and cook an additional 2-3 minutes or until evenly browned. Drizzle with soy sauce; remove from heat and let stand one minute or until soy sauce has evaporated. Set mushrooms aside.
  2. Meanwhile, dice tofu. Heat Riced Vegetable Confetti according to package instructions. Divide vegetables into four bowls. Top with mushrooms, tofu, avocado, soybeans and half of a hard-boiled egg. Sprinkle with sesame seeds. Serve with cilantro leaves and chili sauce, if desired.

Feeds: 4