Wild Rice and Seaweed Salad

Photo: Down to Earth Recipes
Wild Rice and Seaweed Salad recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Gluten-Free
Nut-Free
Salads
Ingredients

Tofu

  • 1 (10-ounce) package extra firm tofu
  • 2 Tablespoons olive oil

Dressing

  • ⅓ cup tamari
  • ¼ cup brown rice vinegar
  • 2 Tablespoons honey or agave
  • 2 Tablespoons flax oil
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon grated ginger
  • 1 Tablespoon fresh lemon juice
  • Zest of 1 lemon
  • ¾ teaspoon gomasio or sesame seeds
  • ½ teaspoon cayenne

Salad

  • 1 shallot, finely sliced
  • 2 cups toasted pecans (optional)
  • 1½ cups cilantro
  • 5 sheets toasted nori seaweed, chopped
  • 6 cups cooked wild rice
Instructions
  1. Drain tofu and cut into 1" cubes.
  2. Heat oil in a skillet over medium heat. Add tofu and cook until brown. Set aside.
  3. To prepare Dressing: Combine all ingredients into a food processor and blend until a smooth consistency is achieved.
  4. In a large bowl combine Salad ingredients. Toss with dressing. Add tofu and enjoy.