Gluten Free and Vegan Wild Rice and Tofu Salad with Miso Dressing

Gluten Free and Vegan Wild Rice and Tofu Salad with Miso Dressing

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Gluten Free and Vegan Wild Rice and Tofu Salad with Miso Dressing calories by ingredient
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Number of Servings: 4

Ingredients

    1/2 cup wild rice (any rice works, timing will vary accordingly)

    14 oz. block extra firm tofu
    2 tsp. coconut oil
    2 tsp. soy sauce or tamari
    fresh ground pepper

    1 heaping cup thinly sliced carrots
    3/4 cup cooked, shelled, organic edamame
    3 Tbsp. toasted sesame seeds
    Handful of Chopped Cilantro or Pea Sprouts

    // Miso Dressing //

    2 Tbsp. white miso
    2 Tbsp. agave nectar or brown rice syrup
    1 Tbsp. sesame oil
    2 1/2 Tbsp. rice vinegar
    1 shallot, minced
    Juice of half an Orange

Directions


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.

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