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This lovely salad has been served at our free food fayres.

Tofu and Rice Salad

8 oz (225g) firm tofu - drained well
1 carrot - grated
2 spring onions - chopped
1 red bell pepper - cut into strips
1 cup long grain brown rice
2 cups water
pinch of salt

marinade
2 tbsp tamari soy sauce
2 tbsp water
small clove of garlic or more to taste
1 tbsp fresh grated ginger

dressing
2 tbsp olive oil
2 tbsp miso
1½ tbsp lemon juice
½ tsp each basil, thyme and sage
cayenne or fresh ground pepper to taste

1. In a mixing bowl, combine the marinade ingredients together, ensuring the garlic is crushed. Cube the tofu, place in a shallow dish, and cover with the marinade. Let it sit for at least 2 hours, turning several times.

2. In a saucepan, bring the water and salt to a boil. Add the rice and cook until all the water has been absorbed (approx. 45 minutes). Allow it to cool.

3. In a mixing bowl, combine all the dressing ingredients together and whisk well.

4. Toss the rice with the rest of the ingredients, except the tofu and the dressing.

5. Pour the dressing over the tofu, then pour everything over the rice mix. Toss gently but thoroughly, and chill. Can be served warm as well.