A light, colorful, appetizing dish, let’s prepare together this Rice Salad and Scrambled Tofu . For this dish, I used a mix of Venere, Carnaroli, and Ermes rice already blended in a nice whole grain trio. For my guests, I wanted some small and simple summer finger foods, and after preparing some scrambled tofu, here is the result.
Here are some other rice recipes you can definitely prepare as single servings for light appetizer finger foods.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 8 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Summer
Ingredients for Rice Salad and Scrambled Tofu
- 1 cup rice for salads (whole grain)
- 7 oz tofu (organic natural)
- 1 tbsp curry
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tbsp extra virgin olive oil
- 4 leaves mixed salad (garnish)
Tools
- 20 Spoons
Preparation of Rice Salad and Scrambled Tofu
Soak the whole grain rice for eight hours, rinse well in cold water.
Pour one quart of water into the pot with a little salt and bring to a boil.
Add the rice and cook as per the package instructions, on low heat, adding water if it dries up.
You can halve the time with a pressure cooker. Check the cooking and cool the rice under cold water. Transfer it to a bowl
Meanwhile, prepare the scrambled tofu: drain the tofu from the whey and pat dry with kitchen paper, then crumble it in a mixer.
In a small pan, pour some olive oil and the tablespoon of curry, toast for a minute, add the tofu and season well, adjusting salt and pepper. Mix tofu and rice and portion on salad leaves on finger food spoons
Storage
The Rice Salad and Scrambled Tofu can be stored in the refrigerator for one day. You can prepare the salad with just one type of rice instead of mixed.
As an alternative to tofu, I recommend tempeh.
