Brown basmati & honey mustard tofu salad

The only thing coming out of my garden this early is herbs… but I have found some great local specialties to enjoy! This hearty entree salad is super yummy! and pretty quick!

Start by cooking 1.5 cups of brown basmati rice with a pinch of salt and a glug of oil. While the rice is cooking; coarsely chop a huge handful of fresh spinach, grate 1 carrot, mince 2 cloves of garlic, and a bunch of fresh chives (plucked from the garden) combine in large bowl and set aside. Using a cast iron pan caramelize about 1/4 of a yellow onion using a little oil and at the end a squeeze of honey, once golden brown remove from heat dice and add to bowl. While the pan is hot sear 4 1/4” slices of firm herb and garlic tofu seasoned with S+P. Chop into cubes and add these to the bowl as well, along with a handful of sunflower seeds. Add rice to bowl and toss with dressing: 1 tbsp grainy mustard, 1 squeeze honey, 1 tbsp apple cider vinegar, a dash of olive oil and S+P .

Serve hot or cold!

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