Best 4 Clean Eating Wakame Brown Rice Salad With Tofu Recipes
Clean Eating Wakame Brown Rice Salad with Tofu: A Nutritious and Flavorful Combination
If you're seeking a healthy and wholesome meal that combines the goodness of whole grains, protein, and refreshing greens, look no further than the Clean Eating Wakame Brown Rice Salad with Tofu. This vibrant salad features a medley of textures and flavors, making it a delightful dish that nourishes both your body and soul. The base of the salad is a combination of fluffy brown rice and wakame, a type of seaweed known for its nutritional value and unique briny taste. Crisp and refreshing cucumber, bell peppers, and radishes add a delightful crunch, while crumbled tofu contributes a plant-based protein boost. The salad is tossed in a light and tangy dressing made with rice vinegar, sesame oil, and a touch of maple syrup, resulting in a harmonious blend of sweet, sour, and savory flavors. With its vibrant colors, diverse textures, and wholesome ingredients, this Clean Eating Wakame Brown Rice Salad with Tofu is a perfect meal for lunch, dinner, or a healthy side dish.
**Other recipes mentioned in the article:**
* **Wakame and Cucumber Salad:** This refreshing salad showcases the delicate flavors of wakame and cucumber, dressed with a simple vinaigrette.
* **Brown Rice and Edamame Salad:** A protein-packed salad featuring brown rice, edamame, and an array of vegetables, drizzled with a zesty lemon-tahini dressing.
* **Tofu Scramble with Vegetables:** A hearty and nutritious breakfast scramble made with tofu, a variety of vegetables, and flavorful seasonings.
* **Tofu Nuggets with Sweet and Sour Sauce:** Crispy tofu nuggets coated in a homemade sweet and sour sauce, offering a delicious and healthier alternative to traditional chicken nuggets.
* **Miso Soup with Tofu and Wakame:** A classic Japanese soup featuring a flavorful miso broth, tender tofu, and wakame seaweed, providing a comforting and nourishing meal.
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED
Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal.
Provided by KateL
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
- Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
- Add celery, onions and wakame and combine.
- In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
- Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
Nutrition Facts : Calories 132, Fat 2.4, SaturatedFat 0.5, Cholesterol 220.8, Sodium 570.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.7, Protein 24.4
BROWN RICE AND SEAWEED SALAD
There is nothing like a brown rice and seaweed salad for setting the scene for a more virtuous-feeling new year. Brown rice just seems righteous and pure, and I somehow believe that eating it makes me a better person. And just the word "seaweed" is promising: It may sound like the culinary equivalent of a hair shirt, but imagine this hair shirt lined with cashmere, so delicious and flavorsome is this salad. There is not the faintest whiff of penance about it.
Provided by Nigella Lawson
Categories easy, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
- In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
- Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 11 grams, Carbohydrate 147 grams, Fat 14 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 1 gram
WAKAME (SEAWEED) SALAD
Make and share this Wakame (Seaweed) Salad recipe from Food.com.
Provided by RogueMeUp
Categories Vegetable
Time 6h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in an airtight container.
- Chill at least 6-8 hours.
- Enjoy!
Tips:
- Use high-quality ingredients: Fresh, organic produce and whole grains will make a big difference in the flavor and nutritional value of your salad.
- Don't overcook the brown rice: It should be slightly chewy, not mushy.
- Use a variety of vegetables: This will add color, flavor, and nutrients to your salad.
- Don't be afraid to experiment with different dressings: There are many delicious options out there, so find one that you love.
- Make sure to rinse the wakame seaweed thoroughly before using it: This will remove any excess salt or impurities.
- If you don't have any wakame seaweed, you can substitute another type of seaweed, such as nori or hijiki.
- This salad is also a great way to use up leftover tofu: Just crumble it into the salad and you're good to go.
Conclusion:
This clean-eating wakame brown rice salad with tofu is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with nutrients, including protein, fiber, and vitamins, and it is also low in calories and fat. The salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give this salad a try.
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