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.

February 18th Menu

Purple Shake

Purple Shake

Breakfast: Coffee, Purple Shake

Dinner: Avocado Sashimi, Quinoa Salad, Kimpira, Sauteed Mushroom and Bean Sprouts, 6 Grain Rice

Snack: My Vegan Chocolate Chip Cookies

Kimpira, Avocado, Quinoa, 6 Grain Rice

Kimpira, Avocado, Quinoa, 6 Grain Rice

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies


Wednesday’s Menu 8/22

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Orange Glazed Tempeh, Broccoli and Carrots, Sticky Black Rice and Beans Sprouts with Orange Garlic Dressing

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

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

Orange Sauce Lunch

Moussaka and Black Rice

Rice Pudding


Wednesday’s Menu 8/15

Green Goddess

Breakfast: Coffee, Green Goddess Shake—I used ALmond Milk and Coconut Water half and half this morning because there was not enough almond milk. A bad idea. It tasted great, but I’m slightly allergic to coconut. You can guess the rest…

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

Dinner: Tofu Pad Thai (Rice Noodles, Tofu, Orange Bell Pepper, Onion, Broccoli, Zucchini, Beans Sprouts, Peanut Oil), Baklava

Ratatoulle and Vegetable Paratha

Tofu Pad Thai and Iced Hot Spice Cinnamon Tea



Monday’s Menu 5/28

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Hummus, Roasted Colored Bell Peppers, Arugula, Tomato, Sauteed Pea Pod Leaves, Pita, Strawberries—a nice summer lunch

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

Hummus Plater for Lunch

Cold Udon Noodles with Braised Broccoli and Carrots, and Bean Sprouts