Tofu, rice and shredded vegetable salad
With just 6 ingredients the salad is ready in 10 minutes. Easy and delicious!
Cooked brown rice
2 cup(s), (340g)
200 g, thinly sliced
Mixed salad leaves
250 g, shredded mix
Reduced salt soy sauce
Pumpkin seeds (pepitas)
¼ cup(s), (75g)
- Combine rice, tofu, salad mix, soy, mirin and half the pepitas in a large bowl. Sprinkle with remaining pepitas to serve.
TIPS: Shredded vegetable salad mix contains shredded beetroot, carrot and broccoli stems. It is available in the fresh produce section of most supermarkets. If unavailable use coleslaw salad mix. You can cook extra rice the night before and store in an airtight container in the fridge. Alternatively, use 1½ x 250g packets 90-second microwave brown rice (heated following packet instructions and then cooled).