Thai Tofu Salad with Rice, Pepper and Cucumber

10 40 258
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Thai Tofu Salad with Rice, Pepper and Cucumber
Health Highlights


3/4 cup Basmati rice, dry (whole grain - gluten free)
1 tbsp Canola oil (grapeseed oil or coconut oil)
1/2 package (1lb) Tofu, regular, extra firm (drained and diced)
1 cup Cucumber (diced)
1 stalk(s) Green onion (sliced)
1 medium pepper(s) Red bell pepper (diced)
2 tbsp Lime juice (fresh)
1 tbsp Soy sauce, low sodium (or coconut aminos - gluten free)
2 tbsp Mint, fresh (chopped)
2 tbsp Cilantro (coriander) (chopped)


1. In saucepan bring rice and water (1 1/2 cups) to boil. Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender and water is absorbed. Scrape into large bowl.

2. Meanwhile, in non-stick skillet, heat oil over medium high heat and brown tofu, turning with spatula for about 8 minutes or until golden brown and crispy. Remove to paper towel lined plate; let stand.

3. Add cucumber, red pepper and green onion to rice. Add browned tofu and stir to combine.

4. In small bowl, whisk together lime juice, and soy sauce. Drizzle over top of salad and toss gently to combine. Add mint and coriander and toss again to combine well.



is an important source of plant-based protein!

Bell Peppers

are a great source of vitamin C which is the most abundant antioxidant!


Nutrition Facts

Per Portion

Calories 258
Calories from fat 72
Calories from saturated fat 7.6
Total Fat 8.0 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.0 g
Cholesterol 0
Sodium 165 mg
Potassium 274 mg
Total Carbohydrate 36 g
Dietary Fiber 1.2 g
Sugars 5.3 g
Protein 11.3 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.4
Vegetables 1.0

Energy sources