Vegan Thai Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz. dry rice1/4 cup low-sodium soy sauce1/4 cup vegetable broth2 tablespoons almond butter1 tablespoon fresh lime juice1 teaspoon garlic, minced1 teaspoon fresh ginger, minced1/2 teaspoon crushed red pepper1 14 oz package Azumaya lite tofu, extra firm, cut into cubes1 red sweet pepper, seeded and diced3 green onions, cut diagonally into 1/2 inch pieces1/4 cup fresh cilantro, chopped
1. Cook rice according to package instructions; while it is cooking, cube tofu, make sauce, then prep veggies and cilantro.
2. In a medium saucepan, combine soy sauce, broth, almond butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until almond butter is melted. turn off heat. Add cubed Tofu to sauce and let soak while preparing other ingredients.
3. Stir in cooked rice, sweet red pepper, green onions and cilantro.
Serves 4, about 1-1/2 cups per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
2. In a medium saucepan, combine soy sauce, broth, almond butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until almond butter is melted. turn off heat. Add cubed Tofu to sauce and let soak while preparing other ingredients.
3. Stir in cooked rice, sweet red pepper, green onions and cilantro.
Serves 4, about 1-1/2 cups per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 278.0
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 626.4 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 4.1 g
- Protein: 14.6 g
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