Herbed Brown Rice Salad with Marinated Tofu & Avocado

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Yield: 4-6 servings       

1 Tbsp  Olive oil
1 small  Onion, chopped
1 cup  Brown Rice
2-1/2 cups  Water
2 Tbsp  Cilantro; roughly chopped
2 Tbsp  Parsley; roughly chopped
To taste Kosher salt and freshly ground black pepper
2 oz  Arugula and / or baby greens
5 each  Won ton skins
1 recipe Marinated Tofu (recipe follows)
14 oz  Firm tofu, cut crosswise into 8 slices
1 each  Green onion, sliced
2-3 Tbsp Basil, roughly chopped
To taste Ancho chile powder
1 each  Lime, juice of
1 large  Avocado (or two small)

1. Heat a medium saucepan over medium heat, add the olive oil and the onion and cook until softened, about 5 minutes. Stir in the rice, then add the water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 30 minutes. Transfer to a mixing bowl and cool to room temperature, fluffing with a fork a few times.
2. Stir in the cilantro and parsley; season with salt & pepper; transfer to a serving platter and top with the greens.
3. Meanwhile, preheat your oven to 325 degrees. Cut the wontons wrappers into thin strips and spread out on a baking sheet. Bake for 5 minutes of so until crisp and lightly browned; set aside.
4. Switch the oven to broil; high heat.  Remove tofu from the marinade (reserve marinade), arrange on a baking sheet and broil tofu until hot and bubbling; about 5 minutes. Arrange slices on top of the greens.
5. Combine the green onion, basil, chile powder and lime in a mixing bowl. Stir together and season with salt & pepper. Add avocado and fold in gently; check seasoning again. Spoon on top of the tofu. You can drizzle with some of the reserved marinade if desired. Garnish with the crisp won ton skins.

Marinated Tofu

14 oz  Firm tofu, cut crosswise into 8 slices
1 tsp  Ginger, minced
1 clove  Garlic, minced
2 Tbsp  Soy sauce

1. Arrange tofu in a shallow baking dish. Whisk together ginger, garlic and soy in a small mixing bowl; pour over tofu.  Cover and refrigerate at least 1 hour turning tofu half way through.