Sandy’s Salad

INGREDIENTS:

Rice Salad:
1 1/2  cups brown rice
3 spring onions finely chopped
1 red capsicum, corred, seeded and finely chopped
1/2 cup of raisins
60 g of cashew nuts, roasted and chopped
2 Tbspn chopped parsley

Tofu Steaks:
2 x 450g Macro Tofu from Countdown cut into triangles

Soy Sauce Dressing:
3/4 cup of olive oil
3 Tbspn soy sauce
2 Tbspn lemon juice
1 clove of garlic, crushed
1 thumb of ginger root (1cm) finely chopped
Salt and Pepper

METHOD:

  1. The night before cut your tofu and marinate in the dressing in the fridge, turning once during the time to allow marinate to soak into both sides
  2. Wash rice well, then cook for 40-45 minutes or until tender. Rinse well, drain then cool.
  3. Place in a bowl and add remaining ingredients.
  4. Prepare some more soy dressing.
  5. Pour over dressing and toss thoroughly before serving.
  6. Bake the tofu steaks in an oven on 200c for approx 15 mins.

This dish can be served hot or cold and makes a great plate to take to a BBQ.