| Prep | Cook | Ready in | Servings | |
| 10 min | 30 min | 40 min | 4 |
| 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, scallion, ramp (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.
| Grain | 1.0 |
| Meat Alternative | 0.4 |
| Vegetables | 1.0 |
Tofu
is an important source of plant-based protein!
Bell Peppers
are a great source of vitamin C which is the most abundant antioxidant!
