Brown rice and tofu salad with sunflower seeds

Cooking Salads Brown rice and tofu salad with sunflower seeds

Try our healthy Japanese tofu salad for a delicious versatile meal thats quick and easy to prepare.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold running water. Drain.
  2. To make the dressing, combine the orange juice, soy sauce, honey and ginger in a small bowl.
  3. Place the rice, celery, capsicum, spinach, currants and half the sunflower seeds in a large bowl. Drizzle over the dressing and toss to combine.
  4. Divide the rice mixture among serving bowls and top with the tofu. Sprinkle with the remaining sunflower seeds to serve.

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200g brown rice
2 celery sticks, trimmed, thinly sliced
1 small red capsicum, halved, deseeded, coarsely chopped
75g baby spinach leaves
2 tbsp currants
40g sunflower seed kernels
200g Soyco Japanese Tofu , thinly sliced
2 tbsp fresh orange juice
1 1/2 tbsp salt-reduced soy sauce
2 tsp honey
2 tsp freshly grated ginger

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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