Thoroughly wash the Portobello and bake it to 180°C. Add olive oil and fresh chopped garlic.
Sauté the baby spinach with avocado oil and fennel seeds. Once sautéed, place the mixture over the Portobello.
Grill the tofu with olive oil and salt during 2 minutes both sides over a medium heat.
Cut the tofu and serve with avocado and a touch of lemon accompanied by balsamic vinegar.
Would you like to taste this great cuisine directly at this hotel?