Make and share this Clean Eating Wakame Brown Rice Salad With Tofu recipe from Food.com.
Provided by KateL
Categories Lunch/Snacks
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
- Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
- Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
- In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
- Pour sauce over rice mixture and toss to combine.
- Carefully stir in tofu.
- Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.
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