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Granny's Award-Winning Tofu-Rice Salad
Ingredients (use vegan versions):
  • 1 cup diced tofu or seitan or a combination of the two
  • 4 cup cooked brown rice or quinoa (wild rice may be part of it)
  • 1/2 cup pine nuts or chopped pecans, or a combination of these
  • 3/4 cup golden raisins, plumped in hot water and then drained
1/2 cup chopped green onions
  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tablespoon light soy sauce or Tamari sauce
  • 1/4 tablespoon pepper
  • lettuce leaves
  • paprika
  • parsley or cilantro Directions:

    Toss ingredients, chill one hour. Arrange on lettuce leaves and sprinkle with paprika; garnish with parsley or cilantro.

    The beauty of this is that not only can it be made in advance, but it MUST be made ahead of time.

    You can also use seitan instead of, or in addition to tofu. Use extra firm tofu. I like to marinate mine so it's tastier.

    This recipe lends itself well to a small amount of ginger powder or grated fresh ginger. Also, I use 2-3 t. sesame oil & then add olive oil to make 1/3 c. You can skip the oil and vinegar & use a soy "mayonnaise."

    Serves: 4

    Source: It's mine, but it will be published in a special edition of the Visalia Times-Delta.


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    More Vegetarian Recipes

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    2. No-Fat Caesar Salad

    3. Amy's Amazing Salad

    4. Light and Easy Tofu Sandwich Filler

    5. Endive and Dulse Salad

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