Mushroom Shichimi Rice Bowl

2 cups cooked brown rice
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted Vegan butter
2 cloves garlic, very thinly sliced
Fine-grain sea salt

12 ounces chanterelles or mushrooms of your
choice, sliced 1/4-inch thick

8 ounces / 225 g firm tofu, cut into tiny cubes
1 small bunch kale / 3 oz / 85 g, well chopped
Shichimi Togarashi or red pepper flakes, to taste

Heat the olive oil and butter in a large skillet over high heat.
Add the mushrooms in a single layer, stir well, and cook until
the mushrooms release their liquid, and then brown, about 5
minutes more.

Stir a few times along the way, but don't overdo it; you want
the mushrooms to be deeply browned on both sides.

Stir in the garlic roughly 20 seconds before the mushrooms
finish cooking. If you need to cook the mushrooms in two
batches, do so. Transfer the mushrooms to a plate, set aside.

Using the same large skillet, no need to clean it out, cook the
tofu along with a couple pinches of salt over medium-high heat
until heated through, and until it starts to brown a bit.

Roughly one minute before the tofu is finished cooking, stir in
the kale. It should collapse and cook down over the next 60
seconds.

Season all the components generously with Shichimi Togarashi and
salt to taste. For each serving, dish up a heaping spoonful of
brown rice along with some of the tofu/kale mixture and a some
of the mushrooms.

Serves 3-4.