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Asian Tofu & Vege Salad w/ Brown Rice




Source of Recipe


From FoodFit


List of 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


Recipe



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.