Tofu, Potato, & Mushroom Combo

1. Cut fingerling potatoes into long vertical pieces. Add olive oil, rosemary, nutritional yeast, and salt. Air fry at 400°F for 15 minutes.
2. Wash mushrooms and add them to a pan with coconut aminos, olive oil, garlic powder, and seasoning salt. Cook on medium-high heat, stirring occasionally, for 5-7 minutes.
3. Cut up the tofu. Add it to a pan with medium-high heat and olive oil. Cook one side until crispy, then flip. Cook until crispy. Optionally, add coconut aminos or a combo of 1 tbsp almond butter, 3 tbsp coconut aminos, a splash of miso, and a splash of rice vinegar; cook for an additional 1-2 minutes.
4. Add a bed of spinach to your plate and drizzle with balsamic vinegar. Top with the cooked potatoes, mushrooms, and tofu. Finish with a drizzle of tahini, balsamic glaze, and a sprinkle of everything but the bagel seasoning. Enjoy!