Vegan Thai Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegan Thai Rice Salad calories by ingredient
Introduction
Similar to King County Thai Noodle salad, but with tofu and almond butter instead of Chicken and peanut butter. Similar to King County Thai Noodle salad, but with tofu and almond butter instead of Chicken and peanut butter.Number of Servings: 4
Ingredients
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6 oz. dry rice
1/4 cup low-sodium soy sauce
1/4 cup vegetable broth
2 tablespoons almond butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 14 oz package Azumaya lite tofu, extra firm, cut into cubes
1 red sweet pepper, seeded and diced
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
Directions
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.