Rissini bowl with tofu and wilted spinach
1package Planet Plant-Based Rissini
2 blocks firm tofu, cubed
2 packages baby spinach (about 250g)
2 garlic cloves
200g fresh edamame beans
2 tbsp olive oil, divided
toasted flax seeds
sea salt, to taste
60g Planet Plant-Based peanut butter crunchy
2 tbsp Planet Plant-Based coconut aminos
1 tbsp Planet Plant-Based date syrup
6 tbsp water
For the peanut sauce: add all the ingredients to a mixing bowl and whisk until smooth. Set aside.
Heat 1 tbsp olive oil in a skillet. Fry tofu until golden brown, stirring often, about 5 minutes. Season with salt and set aside.
Add 1 tbsp olive oil to the same pan along with finely diced garlic. Fry until fragrant, add baby spinach and cook until just wilted, 2 to 3 minutes.
Cook Rissini according to package instructions. Serve each bowl with a portion of Rissini, some tofu, wilted spinach and edamame beans, plus a sprinkle of flax seeds.