Tofu Rice Salad.
Ingredients.
1 lb baked or fried tofu
6 cups cooked brown rice
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
2 tsp minced jalapeno pepper or pinch cayenne
2 tsp peeled minced fresh ginger or 1/2 tsp dried ginger
3 Tblsp olive oil
2 Tblsp lemon juice
1/2 tsp cumin
pinch hing
Preparation.
Use the same 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 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