Mexi-tofu

I just saw Elaina's comment on Melissa's post about brown rice, and what a coincidence, I just made some! I love brown rice. There's more texture to it. However, it does take longer to soften than white. So make sure to set aside extra time for it! This is something I whipped up tonight that was super easy and crazy good.

Ingredients:

• 1 Cup Brown Rice (cooked this much but only ate half)
• Some tofu (didn't really measure how much just chopped some up)
• 1/2 avocado
• Mushroom
• Mango Salsa
• olive oil
• dairy-free butter

1) Prepare the brown rice. I've read a lot of different websites on the "best" way to do it. Still trying to figure it out for myself, so I suggest you do the same thing. First person to figure it out wins!
2) While the rice is cooking, let the tofu sit out for a while and soak up the excess water. Get some olive oil ready for frying up the tofu.
3) Fry the tofu like I explained in the other recipe. Once all the sides are looking a little crispy, throw in the mushrooms and saute them together. While waiting for that, cut up the avocado into chunks.
4) When the rice is done, scoop some of it into a bowl, pour some mango salsa over the top of it, throw the tofu and mushrooms on top, and then finish it off with some fresh avocado! Now eat!
I don't know if I was just starving, but this was so good. I have a really big crush on mango salsa right now. It's like a million times better than normal salsa.