Tofu Recipe: Tofu Rice Salad

Tofu Salad, With Veggies, Brown Rice, Fresh Herbs, And Baked Tofu

This yummy tofu rice salad recipe can easily be doubled, and makes a satisfying vegetarian meal served with crusty french bread, steamed greens or green salad, and baked acorn or butternut squash.

This salad comes together quickly. Soaking and cooking the brown rice, and marinating the tofu can happen overnight, or while you're gone for the day. You can also cook the rice and bake the tofu the day before.

Make this tofu rice salad in the morning and keep it in the fridge to have for lunch or supper, or eat it warm, and save the rest for a take along meal the next day.

Cooking Tips: Save time by buying baked tofu, but if you can make your own baked tofu, it's less expensive and tastier. Ditto the marinade. Fried Tofu is another time saving option. But fresh veggies are important - this tofu recipe doesn't work nearly as well with frozen vegetables.

4 - 6 Servings: Serve warm or chilled.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 1 lb baked or fried tofu
• 4 - 6 cups cooked brown rice - directions below
• 1 cup sliced green beans
• 1/2 diced red pepper
• 1/2 diced green pepper
• 1/4 cup minced fresh parsley, basil or other fresh herbs
• 1 - 2 tsp minced jalapeno pepper or pinch cayenne
• 1 - 2 tsp peeled minced fresh ginger or 1/2 tsp dried ginger
• 2 - 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1/2 tsp cumin
• pinch asefetida
• Optional:
• 1 or 2 cloves minced garlic or 1/2 tsp garlic powder

Making the Brown Rice:

1. Use the same 2 - 3 quart pot for rinsing, soaking and cooking the brown rice
2. Rinse the brown rice well and soak in 1 3/4 cups water, 4 - 6 hours at room temperature, or overnight covered in the fridge
3. Add 1/2 tsp salt, bring to a boil, cover, and simmer for 25 minutes
4. Remove from heat and set aside to cool

Tofu Rice Salad Directions:

1. While the rice is cooking and the tofu is baking:
2. Heat olive oil in a sauté or frying pan on medium
3. Prep the veggies
4. Set aside the fresh herbs
5. sauté the remaining veg 5 minutes on medium high, including fresh garlic if you're using it
6. Add the dried spices and sauté another minute
7. Turn off the heat and cover for 5 - 10 minutes
8. Combine the cooked brown rice, fresh herbs, lemon juice and tofu with the veggies
9. Stir gently
10. Serve warm, or cover and chill for later

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