Clean Eating Wakame Brown Rice Salad With Tofu Recipe

Name: Clean Eating Wakame Brown Rice Salad With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 1 medium carrot, thinly sliced; 1/4 cup dried shiitake mushroom; 1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped; 1/2 cup red bell pepper, sliced; 2 tablespoons rice wine vinegar; 1 teaspoon agave nectar or 1 teaspoon honey; 2 tablespoons low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264); 1 teaspoon fresh ginger, freshly grated; 1 teaspoon sesame oil; 5 ounces medium firm tofu, cut into bite-size pieces

Servings: persons

1 cup brown rice
1 medium carrot, thinly sliced
1/4 cup dried shiitake mushroom
1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped
1/2 cup red bell pepper, sliced
2 tablespoons rice wine vinegar
1 teaspoon agave nectar or 1 teaspoon honey
2 tablespoons low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264)
1 teaspoon fresh ginger, freshly grated
1 teaspoon sesame oil
5 ounces medium firm tofu, cut into bite-size pieces

1
Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
2
Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
3
Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
4
In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
5
Pour sauce over rice mixture and toss to combine.
6
Carefully stir in tofu.
7
Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brown rice, 1 medium carrot, thinly sliced, 1/4 cup dried shiitake mushroom, 1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped, and more.

Yes, Clean Eating Wakame Brown Rice Salad With Tofu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Clean Eating Wakame Brown Rice Salad With Tofu

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