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–+ servings

Asian-Style Salad with Tofu and Crunchy Brown Rice

A rainbow-bright salad layered with crisp vegetables, Garlic-Ginger Tofu, crispy brown rice, and sesame-lime vinaigrette. Hearty, customizable, and full of crunch.
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 50 minutes

Ingredients
 

  • 2 to 3 cups shredded purple cabbage
  • 1 diced cucumber, ~2 cups
  • 2 medium carrots, grated
  • 4 thinly sliced radish
  • 2 cups shelled edamame
  • 1 red bell pepper, thinly sliced
  • 1 to 2 avocados, sliced
  • ¼ cup chopped scallions
  • Crispy Baked Garlic & Ginger
  • Crispy Oven-Baked Brown Rice
  • Sesame-Lime Vinaigrette
  • Optional: toasted almonds, black sesame seeds, chopped cilantro, roasted seaweed
Ingredient Details to Know
Nutrition information is calculated without the dressing, since you may choose a different one. If you’re using the Sesame-Lime Vinaigrette included here, add 35 calories and ~ 200 mg sodium per tablespoon to your total. To keep the sodium lower overall, opt for a low-sodium dressing (or use a light drizzle).


Instructions
 

  • Divide the cabbage, cucumber, carrots, radishes, edamame, bell pepper, avocado, and scallions evenly among four bowls.
  • Drizzle with Sesame-Lime Vinaigrette and toss gently to coat.
  • Top each bowl with Garlic-Ginger Tofu and a generous sprinkle of Crispy Brown Rice.
  • Garnish with optional toppings (toasted almonds, sesame seeds, cilantro, or roasted seaweed) and serve.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 bowlCalories: 500Carbohydrates: 44gProtein: 23gTotal Fat: 28g— Unsaturated Fat: 25g— Saturated Fat: 3g— Trans Fat: 0gCholesterol: 0mgSodium: 470mgPotassium: 920mgFiber: 11gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0gVitamin A: 6625IUVitamin C: 75mgCalcium: 175mgIron: 4.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.