| 9 | 40 | 203 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 3/4 cup | Basmati rice, dry (whole grain - gluten free) |
| 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, add a splash of water and over medium-high heat brown the tofu, turning with spatula for about 8 minutes or until golden brown and crispy. Remove and 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.
Tofu
is an important source of plant-based protein!
Bell Peppers
are a great source of vitamin C which is the most abundant antioxidant!
| Grain | 1.0 |
| Meat Alternative | 0.4 |
| Vegetables | 1.0 |
