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