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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 271.5
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.9 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.3 g

View full nutritional breakdown of Sweet Red Pepper and Toasted Corn Rice Salad calories by ingredient
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Sweet Red Pepper and Toasted Corn Rice Salad

Submitted by: GINAKINA

Introduction

My family's favorite! Brown rice with sweet toasted corn and red peppers with oil free pan fried tofu. Makes an awesome vegan, gluten free side dish or main event! My family's favorite! Brown rice with sweet toasted corn and red peppers with oil free pan fried tofu. Makes an awesome vegan, gluten free side dish or main event!
Number of Servings: 6

Ingredients

    3 cups of COOKED Brown Rice (about 1.5 cups raw)
    10oz box frozen corn (about 2 cups)
    2/3 cup salsa
    1 1/2 tbsp olive oil
    2 tbsp lime juice
    1 large red pepper, thinly sliced
    1/2 cup chopped scallions
    1 block extra-firm tofu

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Directions

Put two pans on to medium heat. Liberally cover both with non-stick cooking spray.

While the pans heat up, remove the tofu from the water. Slice it as thick or thin as you want (probably into about as many pieces as can fill your pan), and press with a towel on both sides. You don't need to be crazy about removing the water, just dry it a little. Salt and pepper both side and place in one of the pans. Just let it sit in the pan. Don't move it around, don't pick it up. It will form a golden crust on that side. Peek at the corner of one piece until it is somewhat hard and golden brown. Then flip and wait for the other side. When its all done, cut it into cubes.

The corn goes in the other pan. It'll thaw first, but it needs to be in long enough to toast. You'll want to stir, periodically under it starts get brown flecks and look toasty and caramelized.

You can do the rest before or while everything is cooking. While this stuff is cooking, slice the pepper, chop the scallion and make the dressing. For the dressing, mix the salsa, lime juice, and canola oil.

When everything is done mix it all together in a big bowl.

That's it! Its easy, its fast, its healthy and it is soooo good. We usually have it as the main dish with a side of broccoli. It can serve anywhere from 4-6, depends on how hungry you are.

And, of course, you could make this un-vegan and use another protein. You could also use garbanzo beans if you are intolerant to soy, or you could just leave the protein out altogether.

Number of Servings: 6

Recipe submitted by SparkPeople user GINAKINA.






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