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Tofu Crispy Rice Salad

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This tofu crispy rice salad makes a fantastic quick midweek meal. Vegan and gluten-free, this plant-powered salad is also very satisfying.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Diet: Vegan

This tofu crispy rice salad makes a fantastic quick midweek meal. It combines fresh greens, spicy crispy rice and some smoked tofu for a boost of protein. Vegan and gluten-free, this plant-powered salad is also very satisfying.

Ingredients

Scale

For the crispy rice salad:

  • 1 cup (200g) uncooked long rice
  • 1 Tablespoon chili garlic paste
  • 3 Tablespoons olive oil
  • 1 English cucumber, halved and sliced
  • 1 cup (160g) edamame, shelled
  • 1 bunch scallions, sliced
  • 1 handful fresh mint, chopped
  • 1 handful fresh cilantro, chopped
  • 7.7 ounces (220g) smoked tofu, diced
  • 1 Tablespoon soy sauce

For the Asian dressing:

  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon olive oil
  • ½ lime, juiced
  • 1 Tablespoon brown sugar
  • 1 clove garlic, grated
  • 1 teaspoon fresh ginger, grated (optional)

Instructions

  1. Preheat the oven to 400℉ (200℃) and line a large rimmed baking sheet with parchment paper.
  2. For the rice. Cook rice according to package instructions. Remove from heat and let cool completely, for about 1 hour.
  3. In a large bowl, toss the cooled rice with chili garlic paste and oil. Spread evenly onto the prepared baking sheet and bake on the middle rack of the oven for about 25 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
  4. For the tofu. Meanwhile, add a little bit of oil to a sauté pan placed over medium heat. Add the smoked tofu, 1 Tablespoon of soy sauce, and toss to combine. Sauté for about 2-3 minutes or until slightly golden on all sides.
  5. For the salad. In a large mixing bowl, add cucumber, edamame, scallions, mint, cilantro, and toss to combine.
  6. For the dressing. Whisk all the dressing ingredients into a measuring cup.
  7. Add the crispy rice and the smoked tofu to the salad, pour the dressing over, and toss well. Refrigerate for 15 minutes before serving. Enjoy!

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