Clean Eating Wakame Brown Rice Salad With Tofu Recipes

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CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU



Clean Eating Wakame Brown Rice Salad With Tofu image

Make and share this Clean Eating Wakame Brown Rice Salad With Tofu recipe from Food.com.

Provided by KateL

Categories     Lunch/Snacks

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

WAKAME (SEAWEED) SALAD



Wakame (Seaweed) Salad image

Make and share this Wakame (Seaweed) Salad recipe from Food.com.

Provided by RogueMeUp

Categories     Vegetable

Time 6h5m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup rice vinegar
1 tablespoon sesame oil
1 green onion, chopped
1 tablespoon sugar
2 tablespoons dried kelp (wakame)
1 teaspoon soy sauce

Steps:

  • Combine all ingredients in an airtight container.
  • Chill at least 6-8 hours.
  • Enjoy!

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