Thursday, May 2, 2013

Brown Rice and Curried Tofu Salad

Thinking about dinner on my bus ride home one night and reading Runner's World, I came across this recipe. I had almost all the ingredients and it seemed like a quick and easy meal. I was not disappointed in the tastiness nor the easiness. I modified a bit. You can eat this warm or cold, but I tried it both ways and preferred it warm.

14-oz block extra firm tofu (I used firm because I had it on-hand and it was fine)
2 Tbsp olive oil, divided
1 tsp curry, divided
1 tsp salt, divided
1/3 cup shredded coconut
2 cups cooked brown rice
1 cup edamame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup halved cherry or grape tomatoes
dash black pepper


  1. Cut a 14-ounce block of extra firm tofu into 1/2-inch cubes. 
  2. Toss with 1 tablespoon olive oil, 1/2 teaspoon each curry and salt, and 1/3 cup shredded coconut. 
  3. Bake at 350°F for 15-30 minutes, until desired warmth and consistency is reached. 
  4. Whisk 1/2 teaspoon each salt and curry into 1 tablespoon olive oil in a bowl. 
  5. Add 2 cups cooked brown rice, 1 cup edamame, 1/4 cup each sunflower seeds and pumpkin seeds, 1/2 cup halved cherry tomatoes, and a bit of black pepper. 
  6. Stir in the cooked tofu.


  • Serves 3
  • Serve warm or cold.
  • Gluten-free and vegan.
  • Serve as main dish or side salad.

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