Tofu Rice Salad
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 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
Baked Tofu:
* 1 lb firm tofu, sliced in eight even slabs
* Marinade:
* 2 - 3 Tblsp lemon juice or apple cider vinegar
* 2 - 3 Tblsp Tamari soy sauce or Braggs liquid aminos
* 1/2 tsp ground ginger
* 1/2 tsp cumin
* pinch cayenne
* Optional:
* 1/2 tsp garlic powder
* fresh ground black pepper
* chopped scallions
Marinating and Baking the Tofu:
* Make the marinade by shaking in a jar (put the lid on first!)
* Arrange the tofu slices in an oiled flat baking pan
* Cover with the marinade - add more lemon juice and soy sauce or Braggs if needed
* Cover and marinate 4 - 8 hours in the fridge
* Turn over once if possible
* Preheat the oven to 350 degrees
* Bake 30 minutes in the marinade, uncovered
* Turn over halfway through the baking
* Broil for a few minutes if the tofu isn’t golden on both sides
Making the Brown Rice:
* Use the same 2 - 3 quart pot for rinsing, soaking and cooking the brown rice
* 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
* Add 1/2 tsp salt, bring to a boil, cover, and simmer for 25 minutes.
* Remove from heat and set aside to cool
Tofu Rice Salad Directions:
* While the rice is cooking and the tofu is baking:
* Heat olive oil in a saute or frying pan on medium
* Prep the veggies
* Set aside the fresh herbs
* Saute the remaining veg 5 minutes on medium high, including fresh garlic if you’re using it
* Add the dried spices and saute another minute
* Turn off the heat and cover for 5 - 10 minutes
* Combine the cooked brown rice, fresh herbs, lemon juice and tofu with the veggies
* Stir gently
* Serve warm, or cover and chill for later