Asian Tofu and Vegetable Salad with Brown Rice Recipe

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This recipe serves: 4

Preparation time: 20 minutes

 

Ingredients

3 cups leftover, cooked, short-grain brown rice

1 small red pepper, diced

2 stalks celery, diced

4 scallions, white and green part, thinly sliced

1 cup dried currants

1 firm tofu cutlet

3 tablespoons low-sodium soy sauce

1 tablespoon canola oil

2 tablespoons chopped parsley

freshly ground black pepper

 

Preparation Instructions

1. Combine the rice, red pepper, celery, scallions and currants in a

medium bowl. Set aside.

2. Cut the tofu into 1/2-inch cubes. Add to the rice and mix well.

3. Add the soy sauce, canola oil, parsley and fresh pepper to the tofu

and rice mixture. Mix well and taste for seasoning.

4. Spoon into four, 8-ounce containers and refrigerate. This recipe

can be made in advance and stored in the refrigerator for 3 days.

 

 

Nutrition Facts

Serving Size: 1 1/2 cups

Calories 732

Protein 21 g

Total Carbohydrate 143 g

Dietary Fiber 11 g

Sodium 487 mg

Total Fat 10 g

Saturated Fat 0 g

Percent Calories from Fat 12%

Percent Calories from Protein 11%

Percent Calories from Carbohydrate 76%