Name: Tofu and vegetable brown rice salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: asian
Ingredients: 500g orange sweet potato, peeled, cut into 2cm pieces; Olive oil cooking spray; 266.00 gm brown rice; 1 corn cob, husks and silks removed; 300g broccoli, cut into florets; 200g packet Chinese honey-soy tofu,cut into 2cm cubes; 82.50 ml chopped fresh flat-leaf parsley leaves

Tofu and vegetable brown rice salad

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Create a delicious tofu and vegetable brown rice salad with just 6 simple ingredients!

Ingredients:

500g orange sweet potato, peeled, cut into 2cm pieces
Olive oil cooking spray
266.00 gm brown rice
1 corn cob, husks and silks removed
300g broccoli, cut into florets
200g packet Chinese honey-soy tofu,cut into 2cm cubes
82.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

Preheat the oven to 220ºC/200ºC fan-forced. Arrange sweet potato on a baking tray lined with baking paper, then lightly coat with oil. Bake until golden and tender, about 30 to 35 minutes.
Cook the rice following the instructions on the packet. Drain, rinse, and drain again.
In a shallow, microwave-safe bowl, combine corn and broccoli with 2 tablespoons of cold water. Cover with plastic wrap and microwave on high for 4 to 5 minutes until tender. Refresh under cold water, drain, and cool for 5 minutes. Use a small sharp knife to cut the corn kernels from the cob and chop the broccoli into small pieces.
In a bowl, mix together rice, sweet potato, corn, broccoli, tofu, and parsley. Season with salt and pepper to taste. Serve and enjoy!

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