Buddha Bowl with Tofu and Arugula

This is a quick and healthy meal that looks like spring. It's simple and beautiful.

I'm looking for ways to incorporate Flax Oil into my diet so I don't have to take a spoonful at night (bleh). Adding the oil to this bowl infused it with those important Omega 3 oils without adding any off-putting taste. 

Ingredients:
3/4 cup cooked white basmati rice
3 oz baked Teriyaki Tofu (or tofu of your choice), sliced thin
1/2 avocado
3 oz baby arugula (a little more than half of a 5 oz bag)
1/3 cup vegan kimchi 
1 Tbsp Sesame Oil
1/2 Tbsp Hemp Seeds
1 Tbsp Tamari
1/2 tsp garlic powder
Salt and Pepper 
Optional: 1 Tbsp Flax Seed Oil

Instructions:
Place cooked rice in the bottom of bowl. Heat sesame oil in cast iron skillet over medium heat. Add sliced tofu and sauté, browning on both sides. Sprinkle with salt. Once browned, place to one side of the skillet to keep warm. Add arugula to the skillet, sprinkle with Tamari and garlic powder and pepper. Sauté until just wilted. Turn off the heat. Place tofu on top of the rice, pile arugula next to it. Add sliced avocado to the bowl, followed by kimchi. Sprinkle with a spoon or two of the kimchi liquid and hemp seeds. If you are using Flax Seed Oil, drizzle that over everything and enjoy.