Grannys Award-Winning Tofu-Rice Salad

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Recipe submitted by Granny Mariani Mariani@lightspeed.net

Grannys Award-Winning Tofu-Rice Salad

Ingredients (use vegan versions):

1 cup diced tofu or seitan or a combination of the two
4 cup cooked brown rice or quinoa (wild rice may be part of it)
1/2 cup pine nuts or chopped pecans, or a combination of these
3/4 cup golden raisins, plumped in hot water and then drained
1/2 cup chopped green onions
1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoon light soy sauce or Tamari sauce
1/4 tablespoon pepper
lettuce leaves
paprika
parsley or cilantro

Directions:

Toss ingredients, chill one hour. Arrange on lettuce leaves and sprinkle with paprika; garnish with parsley or cilantro.

The beauty of this is that not only can it be made in advance, but it MUST be made ahead of time.

You can also use seitan instead of, or in addition to tofu. Use extra firm tofu. I like to marinate mine so its tastier.

This recipe lends itself well to a small amount of ginger powder or grated fresh ginger. Also, I use 2-3 t. sesame oil & then add olive oil to make 1/3 c. You can skip the oil and vinegar & use a soy mayonnaise.

Serves: 4

Source: Its mine, but it will be publishe'd in a special edition of the Visalia Times-Delta.

This sounds absolutely delicious...thanks for sharing the recipe Granny!! Hopefully this will inspire you to inventing these wonderful recipes for us less talented people!!!:-)

Archived comment by: savannah

I would like to try this one, except I have never been a fan of raisins in a main or side dish. Just a personal quirk. Could anyone suggest a substitute for the raisins? Would just leaving them out make the dish unpalatable?

Archived comment by: carolyn

This sounds great. What do you marinate your tofu in, or do you just mis everything together and then let it marinate?

Archived comment by: kath

You mention marinading the tofu to make it tastier. What do you use?

Archived comment by: kathleen

Mariani, I made this last night. I used a brown/wild rice blend and both tofu and browned tempeh. I also added a little cayenne, being the chile head that I am. I didn't marinate the tofu first, but it picks up so much flavor while chilling. I have got to say that this is one of the best salads I've ever had. My wife and I finishe'd off the whole thing before the evening was over. We give it Two Carrots Up!

Archived comment by: john Bigboote

Thank you all for your kind and affirming comments. NOw some answers: 1) I'm not fond of raisins in things except in oatmeal--but golden raisins have such a delicate taste--anyway, you could use chopped apples--many people hae said this is more like a dessert. I haven't tried it yet, but chopped dates might work, or diced apricots, dried, canned or fresh. 2) Marinade: I use Crazy Cajun or Crazy Charlies marinade. I use the non-spicy variety & I think its vegan. I soak the tofu overnight and then add it to the salad. Bon Apetit! Love, Granny Mariani P.S. Bigfoote, I love the 2 carrots up review!

Archived comment by: mariani

I will try this for shure! Marinating the tofu seems a good idea howe'ver I'm not sure what your Crazy.. marinades are - perhaps well known to Americans. I suppose one could marinade in Tamari, or not perhaps. Thanks for the recipe.

Archived comment by: ian

1. Ian, yes tamari sauce is great--but add a little ginger and maybe some vegan Worcestershire sauce. 2. John Bigboote, sorry for misspelling your name earlier.

Archived comment by: mariani

I loved this! I used organic red rice, cooked til al dente and it went down a storm

Archived comment by: clare

Made this with quinoa and wild rice. EXCELLENT. Thanks so much for this recipe!!!

Archived comment by: lW

Wonderful! I used quinoa and dark raisins and the raisins and pine nuts really made it. Even the picky husband enjoyed it.

Archived comment by: denise

This sounds divine. I am going to make this up to take to a dinner party this weekend. I can't wait to try it. I'm sure it will be a refreshing change from the usual buffet fare. Donna

Archived comment by: donna

I just made this with seitan and quinoa... yum! My omnivorous family loved it, and it was so easy to make. Definitely a keeper!

Archived comment by: liz

This salad is great! I used brown rice and dark raisins. I think the raisins really added to the taste.

Archived comment by: amie

Re subsitute for raisins: I'm going to try dried cranberries.

Archived comment by: karen L

From the moment I finishe'd making it, to the moment it was served, I couldnt resist eating it! What a fantastic salad. Thank you for the recipe, it is one that I shall use over and over again.

Archived comment by: ian

Havent made this yet, but I'm he'sitant to use the raisins. I once made a big quinoa salad with figs and it was grotesque. The figs completely destroyed the dish by making a good dinner salad into some weird dessertish-but-not-quite-sweet-enough concoction. I'd spend 15 minutes plucking the little fig pieces out of my serving every night. After 3 or 4 days of this i gave up and threw the rest away. Even the veggie baco-bits couldnt salvage this junk. No thanks!

Archived comment by: soyboy