dish
Asian Tofu and Vegetable Salad with Brown Rice

4
Serves
238
Calories
14
Nutrients
17
Vitamins

Ingredients

3 cups leftover, cooked, short-grain brown rice
1 small red pepper , diced
1 cup dried currants
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
2 tablespoons chopped parsley

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
238
Protein
5 g
Total Carbohydrate
46 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
21 g
Total Fat
4 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
77 %
Percent Calories from Fat
15 %
Vitamin A
1501 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
78 mg
Vitamin D
0 IU
Folate
28 mcg
Vitamin E
1 IU
Vitamin K
66 mcg
Pantothenic Acid
1 mg
Calcium
201 mg
Iron
5 mg
Phosphorus
103 mg
Potassium
288 mg
Sodium
316 mg
Zinc
1 mg