Bean and rice salad with tofu
1 Oct 2018
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
I make this easy bean and rice salad with tofu when I have leftover steamed rice in my fridge. Some people don’t like reheating cooked rice – I have done so for decades and never had any problems! This salad is nice eaten cold anyway, so you can add the cooked rice with the rocket at the end, if you don’t want to reheat the rice. It’s a vegan, filling dish – perfect for quick meals or picnics/lunchbox.
Ingredients
- 100g firm tofu
- 2 cups of ready cooked brown rice
- 1 cup cooked beans (borlotti, kidney, black beans etc)
- 2 Tbsp olive oil
- 1 red onion
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp ground coriander
- Juice of ½ lime
- 1 roasted pepper, sliced
- 2 handfuls of rocket salad
- Salt and pepper
- To serve: Chilli flakes
Instructions
- Cut the tofu into bite-sized cubes. Heat half of the oil in a small frying pan or wok and fry the tofu all sides until crispy. Set aside.
- Finely slice the onion and garlic.
- Heat the oil in a large frying pan and gently sauté the onion and garlic. Add the spices, stir for a minute, then add the rice and beans. Stir over low heat for a couple of minutes, then fold in the roasted pepper slices and add the lime juice. Season with salt and pepper.
- Stir for a couple of minutes, turn off the heat and fold in the rocket salad.
- Serve with limes juice squeezed over it and dusted with some chilli flakes if liked.
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