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Cold Rice and Tofu Salad with 3 Mustard Dressing. Blog Swap Round Up and Giveaway

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 1x


  • 1 cup brown rice
  • 2 cups water
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1-10oz pack super firm tofu
  • Juice of 1 large lemon
  • 3 tbsp raw sesame seeds
  • 3 tsp extra virgin olive oil
  • 1/4 tsp salt
  • Lemon pepper to taste
  • 1 cup shredded carrots
  • 3 mustard dressing


  1. Preaheat oven to 400F. Line a large baking sheet with parchment paper
  2. Bring water to a boil in a large pot. Add some salt and rice, reduce heat and simmer, covered, for about 30 minutes or until the rice is tender, but not mushy
  3. In the meantime, dice tofu into approximately 1/2 inch cubes. Transfer to a bowl, add lemon juice, sesame seeds, olive oil, salt and lemon pepper and toss it all together, so the tofu is well covered. Transfer to lined baking sheet and bake at 400F for 30 minutes, until it starts to brown
  4. Add corn and peas to rice pot. Cover and cook for another 5 minutes. Remove from heat, transfer to a bowl and let cool
  5. While the tofu finishes cooking, prepare dressing
  6. Once tofu is done, let it cool slightly. Add to rice, peas and corn. Add shredded carrots and dressing to taste