Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Clean Eating Wakame Brown Rice Salad With Tofu Recipe
    Lost? Site Map

    Clean Eating Wakame Brown Rice Salad With Tofu

    Clean Eating Wakame Brown Rice Salad With Tofu. Photo by IngridH

    1/2 Photos of Clean Eating Wakame Brown Rice Salad With Tofu

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    2 hrs

    50 mins

    KateL's Note:

    Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
    2. 2
      Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
    3. 3
      Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
    4. 4
      In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
    5. 5
      Pour sauce over rice mixture and toss to combine.
    6. 6
      Carefully stir in tofu.
    7. 7
      Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

    Ratings & Reviews:

    • on July 01, 2012


      This makes a very nice, healthy lunch. I made as written, except for shredding my carrots and leaving them raw. The only thing I would change is to cut back on the wakame- 1/4 cup dried is nearly 2 cups when hydrated, and I felt that the strong seaweed flavor kind of overpowered the other ingredients. Otherwise, I really enjoyed this dish, and would happily make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2012

      Easy to prepare, great to eat, easy for entertaining as it can be fully prepared a day or two ahead. I saut?ed the carrots and capsicum then added to the rice. Add a bit more soy sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Clean Eating Wakame Brown Rice Salad With Tofu

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.4
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 283.4 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 2.6 g
    Sugars 2.0 g
    Protein 6.9 g

    The following items or measurements are not included:

    dried shiitake mushrooms

    wakame seaweed

    rice wine vinegar

    agave nectar

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes