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+ servings

Sweet and Sour Crispy Tofu and Rice Salad

This is a highly nutritious salad that makes for a very filling, protein rich entree.
Course Main Dish
Cuisine Plant-based, Vegan
Servings 3

Ingredients
  

Crispy Tofu

  • 1 14 ounce Tofu firm or extra-firm
  • 2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tsp olive oil

Sweet and Sour Dressing

  • 6 tbs wine vinegar
  • 1 1/4 tsp Dijon mustard
  • 1 1/2 tbs maple syrup
  • 2 medium sized garlic cloves, minced
  • 1 1/4 tsp Salt to taste
  • 1/2 tsp black pepper to taste

Sauteed Raisins

  • 5 tbs raisins sauteed (optional)

Rest of the Ingredients

  • 3 cups cooked brown rice medium or long grain
  • 1 medium sized green pepper medium dice
  • 4 tablespoons walnuts chopped

Instructions
 

Crispy Tofu

  • Press the tofu for 10-20 minutes, using a tofu press or by placing it between two towels and then placing a pile of heavy books on top.
  • In a medium bowl, stir together the garlic powder, onion powder, salt and pepper.
  • Dice the pressed tofu into bite sized pieces and then toss in the bowl with the spices until well covered.
  • Add olive oil to a large non-stick pan and heat on medium high heat.
  • Toss in the spiced and diced tofu and sautee for 10-20 minutes until browned and crispy. Turn the tofu periodically to brown each side.

Sweet and Sour Dressing

  • While the tofu is sauteeing, in a glass jar or medium sized bowl, toss the dressing ingredients until well mixed. Set aside.

Sauteed Raisins

  • In a small sauce pan heat the olive oil over medium high heat. Add the raisins and sautee for a minute or two until plump, Set aside.

Rest of the Ingredients

  • In a large mixing bowl, combine the rice, green pepper, walnuts, raisins, tofu and dressing. Toss to mix well. Enjoy immediately or refrigerate. The flavors will marry and be even tastier with time.

Notes

? 2017 Beantown Kitchen- Reprint only by permission of the author
 
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