Tofu and vegetable brown rice salad

Tofu and vegetable brown rice salad

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Tofu and vegetable brown rice salad

The ingredient of Tofu and vegetable brown rice salad

  1. 500g orange sweet potato, peeled, cut into 2cm portions
  2. Olive oil cooking spray
  3. 1 1/three cups brown rice
  4. 1 corn cob, husks and silks removed
  5. 300g broccoli, cut into florets
  6. 200g packet Chinese honey-soy tofu,cut into 2cm cubes
  7. 1/3 cup chopped fresh flat-leaf parsley leaves

The instruction how to make Tofu and vegetable brown rice salad

  1. Preheat oven to 220u00baC/200u00baC fan-forced. Place candy potato on a baking tray covered with baking paper. Spray with oil. Bake for 30 to 35 mins or till golden and tender.
  2. Meanwhile prepare dinner rice in line with packet directions. Drain. Rinse. Drain.
  3. Place corn and broccoli in a shallow, microwave-secure bowl. Add 2 tablespoons bloodless water. Cover with plastic wrap. Microwave on high (one hundred%) for 4 to five minutes or until smooth. Refresh beneath cold water. Drain. Cool for 5 mins. Using a small sharp knife, cut kernels from cob. Cut broccoli into small portions.
  4. Combine rice, candy potato, corn, broccoli, tofu and parsley in a bowl. Season with salt and pepper. Serve.

Nutritions of Tofu and vegetable brown rice salad

fatContent: 446.213 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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