Tofu, Tomato, Flower Sprout Rice Salad

Flower sprouts are not commonly found, but are a cross between broccoli and kale - so a dream super brain food! They taste a little nutty and look like flowered sprouts of mini kale bunches. If you can't get flower sprouts you can substitute with kale. 

Serves 2 

Ingredients

200g flower sprouts (200g kale as alternative)

50g silken tofu, cubed

2 tomatoes, chopped into cubes

1/3 cup basmati rice

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

Piri piri lemon sauce: 

1/2 red onion

2 cloves x garlic

1 bird's eye chilli (remove stalks)

1 tbsp x sweet smoked paprika

1 lemon, juice

2 tbsp x white wine vinegar

1 tbsp Worcestershire sauce

Instructions

1. In boiling water, boil the rice for 20 minutes or until soft depending on the packet. 

2. Meanwhile, steam flower sprouts/ kale for 5 minutes and drain. 

3. Mix all piri piri sauce ingredients into blender & whizz until smooth. If you don't have a blender you can cheat with a pre-made piri piri lemon sauce. 

4. Combine tomatoes, tofu, flower sprouts/ kale, sunflower seeds, pumpkin seeds & rice in a bowl. Mix in piri piri lemon sauce.