If you plan to run one of theRunner's World Half Marathon & Festival races Saturday or Sunday, and are looking for a vegetarian way to boost depleted proteins, here's a Brown Rice Salad with Curried Tofu to try.

Runner's World shares this gluten-free recipe from Melissa Lasher for pre- or post-run that appeared in "The Runner's World Cookbook."

Plus find other tasty race-day breakfast ideas from Runner's World here.

Brown Rice Salad with Curried Tofu

Makes 4 servings

Total time: 45 minutes

"Opting for brown rice over white makes this dish a nutritional knockout. While the two contain an identical amount of carbs, brown rice contains four times as much insoluble fiber and magnesium. A deficit in the latter can hinder endurance. This whole grain meal gets plenty of staying power from the protein in tofu and the healthy fats in seeds. Try making this for dinner the night before a long run for energy that lasts. To make sure you always have brown rice on hand (and to save on prep time), cook up a batch and store it in small quantities in the freezer," according to the cookbook.

Ingredients:

Directions:

Cook the rice according to package directions. Preheat the oven to 350 degrees.

See the rest here:
Runner's World Half Marathon recipe: Vegetarian Brown Rice Salad with Curried Tofu