Clean Eating Wakame Brown Rice Salad With Tofu

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
• 2 meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. drain and chop mushrooms.
• 3 transfer rice and carrots to a large mixing bowl. add mushrooms, wakame and bell pepper. combine well.
• 4 in a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
• 5 pour sauce over rice mixture and toss to combine.
• 6 carefully stir in tofu.
• 7 refrigerate for 2-4 hours for best flavor. can be kept in refrigerator for up to 4 days.