10 g of Dried Wakame

2 Carrots

150 g Spinach

1 Red Capsicum

1 Zucchini

1 Onion

1 Garlic glove

200g Tofu

Olive oil

1 tablespoon of black sesame (optional)

1. Soak the seaweed in abundant water for 5 min. and stir.
2. Wash the vegetables and chop into thin slices, except the spinach that we will use the whole leaves.
3. Wash the sesame a couple of times in water and drain it.
4. Put a bit of olive oil in a wok, stir-fry the vegetable in this order: garlic, pepper, carrot, onion, zucchini, seaweeds and sesame.
5. Seasoning with salt and pepper, optionally add soy sauce or balsamic vinegar.

Place in a bowl a base of the spinach leaves and then put on top the stir fry vegetables mixed with the tofu diced topped with chpped  and enjoy with the benifits of these vegetable with the vegan ocean twist of the Wakame.