Name: Tofu and wild rice
Yield: Serves 4
Ingredients: 10 ml/2 tsp of the preserved lemon juice; 175 g/6 oz/scant 1 cup basmati rice; 15 ml/1 tbsp olive oil; sea salt and ground black pepper; 50 g/2 oz/generous ¼ cup wild rice; 1 small fresh red chilli, seeded and finely chopped; 10 ml/2 tsp clear honey; 15 ml/1 tbsp balsamic vinegar; 250 g/9 oz firm tofu, drained and cut into bitesize cubes; 5 ml/1 tsp harissa paste (optional); 20 g/¾ oz bunch of fresh parsley, chopped; 25 g/1 oz preserved lemon, finely chopped (see Cook’s Tip); 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

The flavours in this salad are influenced by the cuisines of North Africa and the eastern Mediterranean. It goes particularly well with chargrilled vegetables such as red onions, tomatoes, courgettes and peppers.

Ingredients

175 g/6 oz/scant 1 cup basmati rice
50

Method

Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10–15 minutes to cook while the wild rice will take about 45–50 minutes. Drain, rinse under cold water and drain again, then place together in a large bowl.
Meanwhile whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to