Name: Tofu and vegetable rice salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cup (300g) long-grain rice; 350 gram firm tofu, sliced; 1 large zucchini, thinly sliced diagonally; garlic-flavoured olive oil spray; 150 gram wedge red cabbage, thinly sliced; 2 70 ml pouches lime and chilli dressing; 1/2 cup shredded mixed herbs (such as flat-leaf parsley, basil and mint)

Tofu and vegetable rice salad

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 1/2 cup (300g) long-grain rice

350 gram firm tofu, sliced

1 large zucchini, thinly sliced diagonally

garlic-flavoured olive oil spray

150 gram wedge red cabbage, thinly sliced

2 70 ml pouches lime and chilli dressing

1/2 cup shredded mixed herbs (such as flat-leaf parsley, basil and mint)

Method

1.Cook rice in a large saucepan of boiling water for 8-10 minutes, until tender. Drain and refresh under cold water.

2.Meanwhile, heat a chargrill pan on high. Lightly spray tofu and zucchini slices on both sides with oil. Cook, in batches, for 1-2 minutes, until tender and golden.

3.Place in a large bowl. Add cooked rice, cabbage, dressing and herbs. Season to taste and mix well to combine. Serve immediately.

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