Confetti rice salad and tofu

Confetti Rice Salad (serves 6)
1 c long grain white rice
1 tsp. whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp. salt
1 small orange bell pepper, finely chopped (about 1 c)
1 15-oz can black beans, rinsed and drained
1 large tomato, chopped (about 1.5 c)
1 c fresh or frozen corn kernels
2/3 c chopped green onions
1/4 c lime juice
3 Tbsp olive oil
1/2 c sunflower seeds (optional)
1/2 avaocado, diced (optional - I put in a whole avacado)

Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover and cool rice in pan.

Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper (I forgot to do this). Fold in sunflower seeds and avocado. Serve at room temperature.

Orange-Chipotle Glazed Tofu (for piling on top of that awesome salad)
1 c fresh orange juice
1/4 c maple syrup
2 Tbsp. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce (you can find tiny cans of this in the international foods section of the grocery store or sometimes it's by the enchilada sauce and salsa and stuff)
1/4 tsp. salt
14 oz package of extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil

Whisk together OJ, syrup, vinegar, chile, adobo sauce, and salt in small bowl. Cover and chill. Cut each piece of tofu crosswise into 8 slices, each about a half-inch thick. Place tofu in large shallow glass dish. Add 1/2 c OJ mixture and oil to coat tofu. Cover, and refrigerate at least 30 minutes and up to 8 hours, turning from time to time. Reserve remaining OJ mixture in fridge, covered.

Preheat broiler. Line large baking sheet with foil (for easy cleanup - I forgot to do this too), and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved OJ mixture in small saucepan. Bring to a simmer. Cook over medium heat 12-15 minutes, or until syrupy. Keep warm.

Broil tofu 6-8 minutes per side, or until golden, basting occassionally with OJ mixture. Serve with remaining sauce.

*These recipes are from the June 2008 issue of Vegetarian Times Magazine.
submitted by: Emily Raymond