Tofu and Kale Salad with Brown Rice
Portion Size: 2 cups (1/2c. brown rice, 1 cup kale, ½ c. tofu)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups brown rice | |
| 4 cups water | |
| 2 (16 oz.) package extra firm tofu | Diced |
| ¾ cup slivered almonds, unsalted | |
| ¼ cup sesame seeds | |
| 8 cups fresh kale | Wash, tough membranes removed and chopped. |
| 1 cup carrot | Wash, peel and shredded finely. |
| ¼ cup chopped fresh flat-leaf parsley or 2 tablespoons parsley flakes | Wash fresh, trim and chop fresh |
| ½ cup lemon juice | |
| ½ cup lite soy sauce | |
| 2 tablespoons extra-virgin olive oil | |
| 3 cloves garlic, minced | |
| 2 tablespoons Dijon mustard | |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring the brown rice and water to a boil in a saucepan. | |
| 2 | Reduce the heat to medium-low, place a cover on the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. | |
| 3 | Spread the rice onto a large platter and chill in refrigerator until cooled completely. | |
| 4 | Gently toss the cooled rice, diced tofu, almonds, sesame seeds, chopped kale, shredded carrot, chopped and flat-leaf, together in a large mixing bowl. | |
| 5 | Whisk the lemon juice, soy sauce, olive oil, garlic and mustard together in a small bowl; season with salt and black pepper. | |
| 6 | Drizzle the dressing over the rice mixture; toss gently to coat evenly. Chill. |
