Gluten-free Tofu Rice Salad

Ingredients

• 1 cup diced tofu
• 4 cups cooked brown rice or quinoa (wild rice may be part of it)
• 1/2 cup pine nuts or chopped pecans, or a combination of these
• 3/4 cup golden raisins, plumped in hot water and then drained
• 1/2 cup chopped green onions
• 1/3 cup olive oil
• 1/4 cup rice vinegar
• 2 tablespoons light soy sauce or tamari sauce
• 1/4 teaspoon pepper
• Lettuce leaves
• Paprika
• Parsley or coriander

Directions

1. Use extra firm tofu. This recipe lends itself well to a small amount of ginger powder or grated fresh ginger.

2. You can use 2-3 teaspoons sesame oil and then add olive oil to make 1/3 cup.

3. You can also skip the oil and vinegar and use a soy "mayonnaise."

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Quinoa	1 cup cooked (185g)	222
Rice	1 cup cooked (158g) white	206
Pecans	1 oz (28g / ~19 halves)	196
Pine Nut	1 oz (28g)	191
Wild Rice	1 cup cooked (164g)	166
Olive Oil	1 tbsp (14g)	119
Tofu	100g firm	76
Grape	1/2 cup (76g)	62
Onion	1 medium (110g)	44
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Lettuce	1 cup shredded (36g)	5
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Water	not in our table	0
Sauce	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.