Clean Eating Wakame Brown Rice Salad With Tofu

Ingredients

• 1 cup brown rice
• 1 medium carrot, thinly sliced
• 1/4 cup dried shiitake mushroom
• 1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped
• 1/2 cup red bell pepper, sliced
• 2 tablespoons rice wine vinegar
• 1 teaspoon agave nectar or honey
• 2 tablespoons low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264)
• 1 teaspoon fresh ginger, freshly grated
• 1 teaspoon sesame oil
• 5 ounces medium firm tofu, cut into bite-size pieces

Directions

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.