Tofu and vegetables
Asian Tofu and Vegetable Salad with Brown Rice
Prep time

Total time


Serves: 6

  • 3 cups cooked, brown rice
  • 1 small red pepper, diced
  • 2 stalks celery, diced
  • 4 scallions, white and green part, thinly sliced
  • 1 cup dried currants
  • 4 oz firm tofu
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped parsley
  • freshly ground black pepper

  1. Combine the rice, red pepper, celery, scallions and currants in a medium bowl. Set aside.
  2. Cut the tofu into ½-inch cubes. Add to the rice and mix well.
  3. Add the soy sauce, olive 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.

Nutrition Information
Serving size: 1½ cups Calories: 238 Fat: 4 g Carbohydrates: 46 g Sugar: 21 g Fiber: 4 g Protein: 5 g