Vegan Stuffed Portobello Mushroom over Quinoa
1 package of firm tofu (frozen and thawed)
1/2 of a large tomato (diced)
1/4 of a large red onion (diced)
4 cloves of garlic (minced)
After the tofu has thawed, drain and squeeze the excess water off.
Brush off portobello mushrooms and remove the stems.
Stuff the mushrooms with the tofu and veggies.
Preheat oven 370 degrees.
Serve over quinoa.