Granny”s Award-Winning Tofu-Rice Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
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 vinega
- 2 tablespoon light soy sauce or Tamari sauce
- 1/4 tablespoon peppe
- 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 ginge
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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