Tofu and wild rice from The Tofu Cookbook by Becky Johnson
The flavours in this salad are influenced by the cuisines of North Africa and the eastern Mediterranean. It goes particularly well with chargrilled vegetables such as red onions, tomatoes, courgett...
Ingredients
- 15 ml/1 tbsp balsamic vinegar
- 10 ml/2 tsp of the preserved lemon juice
- 10 ml/2 tsp clear honey
- 1 garlic clove, crushed
- sea salt and ground black pepper
- 5 ml/1 tsp harissa paste (optional)
- 15 ml/1 tbsp olive oil
- 1 small fresh red chilli, seeded and finely chopped
- 250 g/9 oz firm tofu, drained and cut into bitesize cubes
- 25 g/1 oz preserved lemon, finely chopped (see Cook’s Tip)
- 175 g/6 oz/scant 1 cup basmati rice
- 50 g/2 oz/generous ¼ cup wild rice
- 20 g/¾ oz bunch of fresh parsley, chopped
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