Japanese Lunchbox Salad-Vegan

Dressing
2 Tbs peanut or veg oil
2 Tbs lemon juice
1 Tbs soy suace
1 Tbs sherry
1 Tbs grated ginger
1 garlic clove grated
Salad
4 Cups of salad greens
1 cup of dry brown rice
16 ounces of seasoned or baked tofu sliced or cubed
1 cup of shredded carrots
1 cup cherry tomatoes halved
1 hass avocado
2 tsp chia seeds

Cook the rice with vegetable stock and let it cool-this is a cold dish so the cooking time refers to the rice

mix the dressing ingredients together until smooth, you can use a blender if you want

Add ingredients together to make a salad and cover with dressing

I like to put the greens on the bottom, then the rice then the veggies add the dressing and top with chia seeds

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARA72121.