Red-rice and chick-pea salad with courgettes and smoked tofu

Posted on 14 March 2014 · Posted in Our recipes    Share on   

This is easy to make and a good source of proteins with complementary nutritional qualities. It is also rich in fiber and makes a sustaining dish that is perfect before an active afternoon. Laurent&Magalie recommend using the Taifun smoked tofu that contains sesame seeds and has a consistency that reminds you of cheese, but feel free to use your favorite tofu.

1. Cook the rice for 25 mn in salted boiling water, then drain and pour into a bowl. Leave to cool.
2. Rinse and drain the chick peas.
3. Wash the courgettes and dice into cubes of about 1 cm.
4. Wash the cherry tomatoes and cut into quarters.
5. Cut the tofu into 1-cm cubes.
6. Chop the coriander finely.
7. Mix all the ingredients together in a bowl, add the vinaigrette and the squash seeds and serve.

Vinaigrette dressing
Mix the ingredients together in a bowl.

Servings : 4
Preparation time : 20 mn + 25 mn cooking
Difficulty : very easy

For the salad:
125 g wholegrain red rice
15 cherry tomatoes
150 g smoked tofu
1 small bunch coriander
100 g chick peas (tinned if you are in a hurry)
30 g squash seeds
1 small courgette

To accompany:
Vinaigrette dressing:
1 tablespoon sesame or gomasio
1 tablespoon seaweed flakes
1 tablespoon mirin (optional)
1 tablespoon tamari (or soy sauce)
1 tablespoon rice vinegar (or cider vinegar or lemon juice)
1 tablespoon roasted-sesame oil