Asian Tofu and Vegetable Salad with Brown Rice

4
Serves
238
Calories
19
Nutrients
19
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
Total Carbohydrate
46
Dietary Fiber
4
Soluble Fiber
1
Insoluble Fiber
2
Sugar
21
Total Fat
4
Saturated Fat
2
Monounsaturated Fat
2
Polyunsaturated Fat
1
Trans Fatty Acid (tfa)
0
Cholesterol
0
Omega-3 Fatty Acid
0
Omega-6 Fatty Acid
0
Percent Calories from Protein
8
Percent Calories from Carbohydrate
77
Percent Calories from Fat
15

Vitamin A
1501
Vitamin B1- Thiamin
1
Vitamin B2 - Riboflavin
1
Vitamin B3 - Niacin
1
Vitamin B6
1
Vitamin B12
0
Biotin
1
Vitamin C
78
Vitamin D
0
Folate
28
Vitamin E
1
Vitamin K
66
Pantothenic Acid
1
Calcium
201
Iron
5
Phosphorus
103
Potassium
288
Sodium
316
Zinc
1