Recipe By Ayinde Howell 
Delicious TV stopped by Executive Chef Ayinde Howell’s place in West Hollywood to film a recipe for our Brown Bag Lunch episode. While setting up camera gear Ayinde foraged through his fridge and then whipped up this tasty gluten-free stir-fry to go. So next time treat yourself to a workday lunch. Make sure it’s homemade!
You can learn more about Ayinde at ieatgrass.com 
2-3 tablespoons vegetable oil
1/4 cup organic extra firm tofu sliced
1/2 cup shitake mushrooms sliced
1/2 cup onion chopped
1/4 cup carrot sliced
1 teaspoon fresh rosemary,
1 teaspoon fresh sage chopped
2 tablespoons white wine
1/2 teaspoon salt
Using a potato peeler, peel outer
green skin from zucchini completely.
Shave noodle sized strips from
top to bottom rotating the zucchini
as you go. Place zucchini noodles
in bowl, cover with water
add 1 teaspoon of salt.
Set-aside until ready to serve.
In a large skillet over medium high
heat, heat oil and add tofu sauté for
about 3 minutes browning on either
side. Add mushrooms sauté for 2
minutes. Stirring well constantly.
Add carrots and onions sauté for 2
minutes. Stir in white wine and serve hot over Zucchini noodles.