This luscious main-dish salad is a crowd-pleaser. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container.
total fat 9g
|1||cup long-grain brown rice (brown basmati is particularly good)|
|½||cup vegan or soy mayonnaise|
|Juice of ½ lemon or lime|
|1||teaspoon good-quality curry powder, or more to taste|
|2||cups fresh pineapple chunks, or one 16-ounce can unsweetened pineapple chunks, well drained|
|2||cups small bite-sized broccoli florets, steamed until bright green|
|1||medium red bell pepper|
|8-ounce package baked tofu, cut into narrow strips|
|2||scallions, thinly sliced, green parts only|
|Salt and freshly ground pepper to taste|
Gently simmer rice in 2 cups water until absorbed, about 35 minutes. If you’d like a more tender grain, add an additional ½ cup water and cook until absorbed.
Combine the mayonnaise, lemon juice, and curry powder in a small bowl and whisk together and set aside until needed.
When the rice is done, combine it with the remaining ingredients in a serving container and stir together. Stir in the mayonnaise mixture. Allow to cool to room temperature, then serve.