Tofu Rice Salad
Vegan Tofu Rice Salad, with veggies, fresh herbs, and baked tofu, serve warm or chilled This vegan tofu 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. You'll need some time for soaking the brown rice, and marinating the tofu - that can happen overnight, or while you're gone for the day. After that, it comes together pretty easily. Make this tofu salad recipe in the morning to have for lunch or supper, or eat it warm, and save the rest for a take along meal the next day. Save some time by buying baked tofu, but if you have the time, it's less expensive and tastes nicer to make your own baked tofu. 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 veg.
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 Tblsp olive oil
2 Tblsp 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 saute or frying pan on medium
3. Prep the veggies
4. Set aside the fresh herbs
5. Saute the remaining veg 5 minutes on medium high, including fresh garlic if you're using it
6. Add the dried spices and saute 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