Clean Eating Wakame Brown Rice Salad With Tofu Food

CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU

Clean Eating Wakame Brown Rice Salad With Tofu image

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

Ingredients

1 cup brown rice
1 medium carrot, thinly sliced
1/4 cup dried shiitake mushroom
1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped
1/2 cup red bell pepper, sliced
2 tablespoons rice wine vinegar
1 teaspoon agave nectar or 1 teaspoon honey
2 tablespoons low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264)
1 teaspoon fresh ginger, freshly grated
1 teaspoon sesame oil
5 ounces medium firm tofu, cut into bite-size pieces

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.

CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED

Clean Eating Shrimp Salad With Wakame Seaweed image

Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal.

Provided by KateL

Categories Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces shrimp, shelled and deveined
2 celery ribs, sliced diagonally
2 green onions, sliced
2 tablespoons dried wakame seaweed, soaked 5 minutes in cold water, chopped
1/4 cup rice wine vinegar
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil

Steps:

Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
Add celery, onions and wakame and combine.
In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.

Nutrition Facts : Calories 132, Fat 2.4, SaturatedFat 0.5, Cholesterol 220.8, Sodium 570.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.7, Protein 24.4

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