Tofu and Ruby Wild Blend™ Salad - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 10 servings or 5 cups

  • 8 oz. tofu, extra firm
  • 8 oz. InHarvest Ruby Wild Blend™
  • ½ t. crushed red pepper
  • ⅛ c. soy sauce, low sodium
  • ½ T. ginger, finely minced or grated
  • ½ T. honey
  • ½ T. sesame oil
  • ⅛ c. canola oil
  • ¼ c. scallions, thinly sliced
     

Directions:

  1. Cut the tofu into medium dice.
  2. Whisk together the crushed red pepper, soy sauce, ginger, oils and honey.
  3. Add diced tofu to the marinade for up to 2 hours in the refrigerator.
  4. Cook the InHarvest Ruby Wild Blend according to the package directions. Rice should be slightly overcooked for this salad. Cool completely on a sheetpan.
  5. Toss the marinade, tofu, rice and scallions together and serve.