This quick fix recipe is bursting with flavor and is perfect for lunch or dinner. It’s great to eat as a leftover treat and can be seasoned differently depending on your mood or palate. Packs perfectly for picnics or long road trips and is loaded with protein when you need energy.
1containerfirm organic tofudrained and pressed for 30 minutes
1/4cupsoy sauceor Tamari
1/4 tspgarlic powder
1/rtspground black pepper
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly spray the baking sheet with oil.
Press tofu using a tofu press or by placing something heavy on top for 15 minutes. Cut tofu into 1" cubes.
In a small bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
Gently stir tofu cubes into marinade. Cover and marinate for at least 10 minutes.
Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
In a small bowl, whisk together the dressing ingredients: vinegar, lime juice, curry powder, maple syrup, and salt.
In a large bowl add cooked rice, raisins, cumin, chickpeas, bell pepper, onion, and cilantro and toss to combine.
Pour on dressing & mix well.
Curried Chickpea Rice Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.