Deviled Vegetable Rice with Tofu

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Deviled Vegetable Rice with Tofu

 

9 ozs. cooked rice

13 ozs. tofu, cubed

4 spring onions, finely chopped

2 tbsps. fresh parsley, chopped

1/2 green peppers, cored, deseeded and sliced

1/4 cup plus 2 tbsps. oil

3 tbsps. wine or rice vinegar

1 tbsp. lemon juice

1 tsp. curry powder

1/4 tsp. chilli powder

1 clove garlic, crushed

salt and pepper

1 tomato, raw, sliced, to garnish

 

Mix cooked rice with tofu, spring onions or leek, parsley, and green pepper.

To make the dressing, mix the oil with the vinegar, lemon juice, curry powder,

chilli powder, garlic, and salt and pepper to taste, blending well. Add to the

rice-and-tofu mixture and toss lightly to mix. Cover and let stand for 1 to 2

hours before serving to allow the flavors to develop. Stir again just before

serving. Garnish with tomato slices.

Makes 6 servings.

 

 

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