1 cup tofu and/or seitan, diced
4 cups cooked brown rice, wild rice, or quinoa
1/2 cup pine nuts and/or chopped pecans
3/4 cup golden raisins, plumped in hot water and then drained
1/2 cup green onions, chopped
1/3 cup olive oil (I use 2-3 teaspoons sesame oil and add olive oil to make 1/3 cup)
1/4 cup rice vinegar
2 tablespoons light soy sauce or Tamari sauce
1/4 tablespoon pepper
lettuce leaves, to serve
paprika, to garnish
parsley or cilantro, to garnish
1. Toss ingredients up to lettuce, and chill 1 hour.
2. 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. This recipe lends itself well to a small amount of ginger powder or grated fresh ginger. You can skip the oil and vinegar and use a vegan mayonnaise.
Source of recipe: It's mine, but it will be published in a special edition of the Visalia Times-Delta.