Save time by using pre-shredded carrots and frozen edamame. If black rice is hard to find at your local grocery store, brown or wild rice will make solid substitutes. If cilantro is a battleground ingredient in your house, serve it on the side so diners can enjoy it to taste.
Ingredients
-
Rice Salad:
- ½ cup black rice
- 14 oz. block extra firm tofu
- 2 tsp. canola oil
- 2 tsp. low-sodium soy sauce
- fresh ground pepper
- 1 cup carrots, shredded
- ¾ cup edamame, cooked and shelled
- 3 Tbsp. sesame seeds, toasted
- ¼ cup cilantro, chopped
Miso Dressing:
- 2 Tbsp. white miso
- 2 Tbsp. agave nectar
- 1 Tbsp. sesame oil
- 2½ Tbsp. rice vinegar
- 1 shallot, minced
- Juice of half an orange
Directions
- Cook the rice according to the package instructions.
- Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes then dice it.
- Heat the oil over medium high heat. Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.
- Whisk all of the dressing ingredients together.
- In a large bowl, combine the rice, tofu, shredded carrots and edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.
Nutrition Facts
2 servings per container
Serving Size 487 g
| Amount per serving | ||
|---|---|---|
| Calories | 755 | |
| % Daily Value* | ||
| Total Fat 33.5g | 44% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 10g | ||
| Monounsaturated Fat 10g | ||
| Cholesterol 0mg | 0% | |
| Sodium 790mg | 34% | |
| Total Carbohydrate 81g | 29% | |
| Dietary Fiber 15.5g | 54% | |
| Total Sugars 27g | ||
| Includes 14g Added Sugars | 28% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 37g | ||
| Protein 39g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 482.4mg | 35% | |
| Iron 8.7mg | 50% | |
| Potassium 960mg | 20% | |
| Vitamin A 478.8mcg | 50% | |
| Vitamin C 23.1mg | 25% | |
| Vitamin E 2mg | 15% | |
| Vitamin K 38.1mcg | 30% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 4.2mg | 25% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 227mcg | 57% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.8mcg | 6% | |
| Chloride 1.6mg | 0% | |
| Pantothenate 0.5mg | 20% | |
| Phosphorus 227.5mg | 20% | |
| Iodine 0.4mcg | 0% | |
| Magnesium 102mg | 25% | |
| Zinc 2.1mg | 20% | |
| Selenium 5.8mcg | 10% | |
| Copper 0.8mg | 90% | |
| Manganese 1.1mg | 50% | |
| Chromium 0.4mcg | 0% | |
| Molybdenum 7.7mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Extra Firm Tofu (water, Organic Soybeans, Calcium Sulfate, Magnesium Chloride), Edamame (soybeans), Carrots, Black Rice, Orange Juice, Agave Syrup, Shallots, Rice Vinegar, Mellow White Miso Paste (cultured White Rice, Organically Grown Whole Soybeans, Water, Sea Salt), Sesame Seeds, Sesame Oil, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Canola Oil, Cilantro.
Latest from Our Blog
Spring Meal Planning
Take the stress out of spring meal planning and prep. Our healthy tips and recipes will make your busy days a lot easier in the kitchen!