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...
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Ingredients
- 50 g/2 oz/generous ¼ cup wild rice
- 175 g/6 oz/scant 1 cup basmati rice
- 25 g/1 oz preserved lemon, finely chopped (see Cook’s Tip)
- 250 g/9 oz firm tofu, drained and cut into bitesize cubes
- 1 garlic clove, crushed
- 20 g/¾ oz bunch of fresh parsley, chopped
- 10 ml/2 tsp of the preserved lemon juice
- 10 ml/2 tsp clear honey
- 15 ml/1 tbsp olive oil
- 15 ml/1 tbsp balsamic vinegar
- 5 ml/1 tsp harissa paste (optional)
- 1 small fresh red chilli, seeded and finely chopped
- sea salt
- ground black pepper
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