Wild Rice and Tofu Salad with Miso Dressing

9 Mar

I love Cleveland.  There’s nothing like an incredibly unexpected spring day.  I decided to make something that wouldn’t require the use of the oven when the temperatures rose near 70 degrees the other day (only to sink back into the 30s just in time for spring break).  This wild rice salad has an excellent balance of flavors and textures – creamy tofu, nutty rice, earthy tahini, salty miso, bright citrus, and crunchy carrots and edamame.

If you want to make this vegan, simply swap out the chicken stock for vegetable stock or water.  I enjoyed the extra depth of savory flavor the chicken stock provided, but I’m sure this would be absolutely delicious with just water.  This is an excellent week night meal because it comes together quite quickly – especially because you can make the rice ahead of time.

Wild Rice and Tofu Salad with Miso Dressing

Loosely adapted from Sprouted Kitchen

Wild Rice and Tofu Salad:

1 cup wild rice (any rice works, I used a mixture of medium grained black and mahogany rice)

2 cups homemade chicken stock

1/3 cup baby carrots

14 oz. silken tofu, roughly chopped

2 tsp. soy sauce

2 tsp. tahini

1 tsp. rice wine vinegar

Freshly ground black pepper

1 cup cooked, shelled edamame

1/2 cup carrots, peeled and thinly sliced

3 tbs. sesame seeds

1 cup mixed greens or arugula

Miso dressing, see below

Add rice, chicken stock, and baby carrots to a medium sauce pan.  Bring to a boil.  Cover and immediately reduce heat to low and simmer for 50 minutes or as long as your package instructs.

Meanwhile, whisk together tahini, soy sauce, vinegar and freshly ground black pepper.  Toss with tofu and let marinate as rice cooks.

As tofu is marinating, heat a small sauté pan over medium heat.  Add sesame seeds and cook, tossing frequently, until lightly toasted.  Remove from heat and set aside.

Once rice is cooked, toss together all ingredients, including miso dressing (see below).

Miso Dressing:

2 tbs. white miso

2 tbs. honey

1 tbs. sesame oil

2 1/2 tbs. rice vinegar

1/2 lemon, juiced

1/2 cup orange juice, preferably with pulp or freshly squeezed

Whisk together all ingredients.

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