Rice salad with tofu

Brown basmati rice, steamed and then stir fried with sweet peppers, firm tofu, spring onions, sweetcorn and edamame beans. Seasoned with soy, chilli, ginger and garlic.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg
  • Meat-free

Why should your recipe win?
It's healthy, full of protein and fibre from the tofu and rice. Lots of vegetables make it a healthy and filling packed lunch.

  • Total time: 20 minutes prep + 20 minutes cooking

Serves: 4


  • 1 cup brown basmati rice - steamed
    1 bunch spring onions
    1 red, green & yellow sweet pepper, diced
    1 cup sweetcorn (tinned, frozen or fresh)
    1 cup edamame beans (frozen)
    1 block firm white tofu, diced
    1 tsp groundnut oil
    1 clove garlic crushed
    Thumb sized piece of ginger, grated
    1 red chilli (or more, to taste) finely chopped
    1 dsp soy sauce


  1. Cook the brown rice in boiling water, so it absorbs completely. Season with 1tsp of salt if liked. Set aside. Heat groundnut oil up in a large pan, add crushed garlic, grated ginger and finely diced chilli until they start to sizzle Add vegetables and cook briefly (no longer than 5 minutes) Add cooked rice and tofu, stir through soy sauce to season, Keep stirring until all is hot through, garnish with chopped coriander (if liked)