I know many people think tofu is not tasty, I thought so too until some time ago, but then I learned how to cook it, and now it helps me enrich many dishes with taste and lightness. That’s how the rice salad with tofu and zucchini was born, a light, tasty, and nutritious dish that can be prepared in advance and left to soak in flavor. You can accompany it with vegan mayo, an egg-free mayonnaise, delicate and enveloping.
Let’s get to work and prepare the rice salad with tofu and zucchini together.
OTHER VEG DISHES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the rice salad with tofu and zucchini
- 7 oz tofu
- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tsp agave syrup
- 2 zucchini
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt and pepper
- 10.5 oz parboiled rice
- 3 tbsp extra virgin olive oil
- 3 tbsp Taggiasca olives
Tools
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- Frying Pan
Steps to prepare the rice salad with tofu and zucchini
First, cut the tofu into cubes. In a frying pan, add garlic and oil. Add the tofu and let it soak in flavor for a couple of minutes. Add the agave or maple syrup and deglaze with soy sauce. Cook for a few minutes until the tofu turns golden. Place it on a plate.
In the same pan where you cooked the tofu, pour oil and add the garlic. Add the zucchini after trimming, washing, and cutting them into cubes. Add salt and pepper. Cook for a few minutes. They should remain crunchy. Add the tofu and let it soak in flavor for a couple of minutes.
Boil the rice in plenty of salted water. Drain it al dente. Season with oil and let it cool. Add tofu, zucchini, and pitted olives. Mix and let it rest for 30 minutes. Serve.
Storage
You can store the rice salad in the fridge for two or three days.
