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.
Calories 312
total fat 9g
protein 12g
fiber 4.5g
carbs 45g
cholesterol 0
sodium 330mg
| 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 |
| ½ | cup raisins |
| 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.