Clean Eating Wakame Brown Rice Salad With Tofu

Recipe by KateL
READY IN: 2hrs 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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