Wild Rice and Tofu Salad with Miso Dressing

Wild RIce Tofu Salad

Wild Rice and Tofu Salad

I wanted to make this wild rice salad, and that was why I cooked wild rice a couple of days ago. Finally I could get to it. You have to cook a few things separately, but yes, it was worthy it.

Serves 2 as main course or 4 as side dish

Ingredients: 1/2 cup un-cooked wild rice (1 1/3 cups cooked), 1/2 bunch kale, 3-4 green scallions, 14 oz firm tofu, 1 carrot, 1 bell pepper (any color), 2 cups bean sprout (optional), 1″ fresh ginger, 1/2 cup orange juice, 2 Tbsp sweet white miso, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp coconut oil, 1/2 tsp hot sesame oil or a pinch of cayenne, salt and pepper, 1 Tbsp olive oil

  1. Cook wild rice. Let it cool.
  2. Drain tofu on a slanted plate for at least 15 minutes.
  3. Chop scallions and kale. Heat a frying pan. Splash olive oil, sautée kale and scallion for a few minute until they become soft. Lightly season with salt and pepper. Set it on a side.
  4. Julienne or thread a carrot. Chop a bell pepper.
  5. Wrap tofu with a paper towel to take moisture out. Cut it into 1/2″ cubes. Heat a frying pan with coconut oil, cook tofu in it until they become lightly brown. Splash 2 Tbsp soy sauce over them.
  6. Make Dressing: In a small bowl, whisk white miso, rice vinegar, orange juice, hot sesame oil, and grated ginger.
  7.  In a big bowl, mix wild rice and vegetables. Pour the dressing over and mix lightly.
  8. Put the salad mixture in a bowl and sprinkle cooked tofu over. Serve room temperature or chilled.
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Snack: My Vegan Chocolate Chip Cookies

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Dinner: Moussaka, Sticky Black Rice and Beans Sprouts with Orange Garlic Dressing

Dessert: Chocolate Fudge Ice Cream from Lula’s, Rice Pudding

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Lunch: Ratatouille, Vegetable Paratha from Kalustyan’s, an almond baklava also from Kalustyan’s

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Dinner: Braised Broccoli and Carrots, Bean Sprouts, and Udon Noodles with Sesame/Ginger/Carrot Dressing, Strawberries—a nice summer dinner

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