Rice, Carrot, Corn and Tofu Salad with Avocados

Cook the rice according to package instructions in boiling salted water. Drain in a colander and let cool.

Peel the carrots, dice and cook about 2 minutes in boiling salted water. Drain and let cool. Cut the tofu into cubes. Heat the canola oil in a nonstick pan and cook the tofu until lightly browned on all sides. Rinse the corn in a colander and drain.

Mix rice, carrots and tofu with vinegar, sugar and oil to a rice salad. Season with salt and pepper. Infuse approximately 20 minutes.