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3 cups leftover, cooked, short-grain brown rice
1 small red pepper, diced
2 stalks celery, diced
4 scallions, white and green part, thinly sliced
1 cup dried currants
1 firm tofu cutlet
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
2 tablespoons chopped parsley
freshly ground black pepper
1. Combine the rice, red pepper, celery, scallions and currants in a medium bowl. Set aside.
2. Cut the tofu into 1/2-inch cubes. Add to the rice and mix well.
3. Add the soy sauce, canola oil, parsley and fresh pepper to the tofu and rice mixture. Mix well and taste for seasoning.
4. Spoon into four, 8-ounce containers and refrigerate. This recipe can be made in advance and stored in the refrigerator for 3 days.
Serving Size: 1 1/2 cups
Number of Servings: 4
|Fat||4 g||Fiber||4 g|
|Protein||5 g||Saturated Fat||2 g|
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