Daily Vegan Lunch for 18 October, 2013: Black Rice, Tofu, and Red Cabbage

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INGREDIENTS:

2 cups cooked black rice
1/2 avocado (about 1 cup) peeled, pitted, and chunked
1 cup peeled, chopped cucumber
1/4 cup chopped onion
1 cup chopped red cabbage
1/2 teaspoon cumin
2 tablespoons apple cider vinegar, rice vinegar, or red wine vinegar
1 teaspoon sugar, or to taste

2 teaspoons oil
1.5 cups firm tofu
1 teaspoon cumin
1/2 teaspoon garlic salt

DIRECTIONS:

Slice tofu and pat the slices dry with a clean towel or paper towels. In a small pan, bring oil near to smoking (medium-high). Cut tofu into cubes and sprinkle them with cumin and garlic salt. Fry the tofu in the hot oil until slightly brown on all sides.

Combine black rice, avocado, cucumber, onion, red cabbage, additional 1/2 teaspoon cumin, vinegar, and sugar (optional) in a medium sized bowl. Add cooked tofu and toss to combine all ingredients.

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