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.

Recipe «Brown rice and tofu salad with sunflower seeds» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.