Ingredients
3 cups, cooked, short-grain brown rice
1 small red pepper, diced
2 stalks celery, diced
4 scallions, white and green part, thinly sliced
16 oz firm tofu
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil OR sesame oil
2 tablespoons chopped parsley
freshly ground black pepper
Instructions:
pre heat oven to 375 degrees
1. Combine the rice, red pepper, celery, and scallions in a medium bowl. Set aside.
2. Drain and Cut the tofu into 1/2-inch cubes and bake in oven on 375 until fully cooked and golden brown.
3. Once cooked, Add to the rice and mix well.
4. Add the soy sauce, oil, parsley and fresh pepper to the tofu and rice mixture. Mix well and taste for seasoning.
5. Spoon, serve and refrigerate left overs.
This recipe can be made in advance and stored in the refrigerator for 3 days.
