1 8oz pkg baked flavored tofu, diced
2 cups cherry tomatoes, sliced
4 green onions, chopped
1/2 orange bell pepper, chopped
1 small cucumber, peeled, quartered and sliced
1 small yellow squash, diced
2 Tbs red wine vinegar
2 Tbs Dijon mustard
1/3 cup olive oil
1) Bring rice and 2 cups water to a boil in covered saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water. Cool. Transfer to large bowl.
2) Stir tofu, tomatoes, green onions, bell pepper, cucumber and squash into rice.
3) Whisk together vinegar and mustard in small bowl. Whisk in oil until mixture forms smooth sauce. Season with salt and pepper, if desired.
4) Stir vinaigrette mixture into rice mixture. Chill well before serving.
Review: Mike made this for me. Bulgur was used to reduce the carb count and my intent was to substitute zucchini for cucumber (I don't like cucumber), but Mike didn't know that and just omitted the ingredient. Bummer. But, this was really yummy and had a great flavor.
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