Wild Rice and Seaweed Salad

Featured at our Kahului Cooking Class : Miso & Seaweed 7/12/11

Ingredients

• 1 10-oz. package extra firm tofu

Dressing:
• grated zest of one lemon
• 1 tablespoon ginger, grated
• 2 tablespoons honey
• ½ teaspoon cayenne
• ¾ teaspoon gomasio
• 1 tablespoon fresh lemon juice
• ¼ cup brown rice vinegar
• 1/3 cup tamari
• 2 tablespoons Vega EFA oil
• 2 tablespoons toasted sesame oil


• 1 shallot, finely sliced
• 2 cups toasted pecans
• 1 ½ cup toasted cilantro
• 5 sheets toasted nori seaweed
• 6 cups cooked wild rice

Instructions

1. Drain tofu and cube into 1 inch pieces.
2. Cook tofu in a non-stick skillet over medium heat until brown. Set aside.
3. Prepare dressing: add a few dressing ingredients at a time in a food processor, pulsing in between, until a smooth consistency is achieved.
4. In a large bowl, stir shallots, pecans, cilantro, seaweed, and wild rice until mixed entirely. Toss with dressing. Add tofu and enjoy.

Yields 4-6 Servings

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