Gluten Free and Vegan Wild Rice and Tofu Salad with Miso Dressing
- Number of Servings: 4
Ingredients
Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center.
Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat (I love the crust I get in a seasoned cast iron pan). Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.
Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).
In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user GLUTENREVIVAL.
1/2 cup wild rice (any rice works, timing will vary accordingly)14 oz. block extra firm tofu2 tsp. coconut oil2 tsp. soy sauce or tamarifresh ground pepper1 heaping cup thinly sliced carrots3/4 cup cooked, shelled, organic edamame3 Tbsp. toasted sesame seedsHandful of Chopped Cilantro or Pea Sprouts// Miso Dressing //2 Tbsp. white miso2 Tbsp. agave nectar or brown rice syrup1 Tbsp. sesame oil2 1/2 Tbsp. rice vinegar1 shallot, mincedJuice of half an Orange
Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center.
Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat (I love the crust I get in a seasoned cast iron pan). Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.
Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).
In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user GLUTENREVIVAL.
Nutritional Info Amount Per Serving
- Calories: 402.6
- Total Fat: 17.1 g
- Cholesterol: 0.0 mg
- Sodium: 647.0 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 3.6 g
- Protein: 20.7 g
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