Tofu and Rice Salad Bowl
Baking tofu can lightly crisp its exterior without the added fat of frying. For this rice-based salad, prepare the ingredients while the tofu is baking, and you’ll have a filling meal on the table in 30 minutes.
Sunflower seeds contrast the soft tofu with their crunch and texture, and a mixture of shredded raw beets and carrots offers a boost of beta-carotene, magnesium, and vitamin C.
Makes
Serving size
Ingredients
Dressing:
2 tablespoons apple cider vinegar
2 cloves of garlic, minced
2 tablespoons extra‑virgin olive oil
1 tablespoon tahini
¼ cup water
Salad:
1 (14-ounce) package extra-firm tofu
1 tablespoon sesame oil
1 cup white rice
4 cups mixed salad greens
1 beet, peeled and grated
2 carrots, grated
¼ cup sunflower seeds
Instructions
To prepare dressing:
- In a small bowl, whisk the vinegar, garlic, olive oil, tahini, and water. Set aside.
To prepare salad:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cut the tofu into bite-size rectangles about ½ inch thick. Toss with the sesame oil, and arrange in a single layer on the prepared baking sheet. Bake for 15 minutes.
- Prepare the rice according to package directions.
- Place a scoop of rice in each of four bowls, then top each with 1 cup of salad greens and equal portions of the beet, carrots, and sunflower seeds. Top with the baked tofu and serve with the dressing.
Cooking Tip
Cook the rice in advance and store in an airtight container in the refrigerator for up to three or four days to have on hand for making quick lunches.
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