Average Recipe
Prep Time
20 minutes
Cook Time
5 minutes

This simple salad can be used as a base recipe to create many variations according to what you have on hand. In the springtime, try replacing the tofu with chopped hardboiled egg, diced radishes, and fresh dill. Use sea salt in place of the tamari. In the summertime when an abundance of fresh vegetables are available, add diced red bell peppers, blanched green beans, chopped kale, and chopped sugar snap peas. Sometimes I like to sprinkle the salad with toasted sunflower seeds just before serving.

Preparation Note

You'll need to cook 2 cups of short grain brown rice before making this recipe.



1 pounds extra firm tofu cut into 1-inch cubes
2 tablespoons wheat-free tamari
3 teaspoons extra virgin olive oil


5 cups cooked short grain brown rice
1 cups frozen peas
2 large carrots diced
3 green onions sliced into thin rounds
1 cups chopped parsley
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons wheat-free tamari