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Vegan Crispy Rice and Tofu Salad Recipe

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4 from 15 reviews

This Vegan Crispy Rice and Tofu Salad combines crunchy baked tofu and crispy jasmine rice with fresh vegetables and a flavorful Thai peanut sauce for a delicious, protein-packed, plant-based meal. With a perfect balance of textures and savory-spicy notes, this salad is ideal for a light lunch or satisfying dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Tofu Mixture

  • 4 ounces extra firm tofu (pressed well and patted dry, 115g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon onion powder (3g)
  • 1 teaspoon garlic powder (3g)
  • 1/4 teaspoon fine sea salt (1.5g)
  • 1/8 teaspoon freshly ground black pepper (1g)

Crispy Rice

  • 1 cup cooked jasmine rice (cold and preferably day-old, 180g)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon light soy sauce (15ml)
  • 1/4 teaspoon chili flakes (0.5g)
  • 1 teaspoon garlic powder (3g)

Salad

  • 6 ounces coleslaw mix with carrots (170g)
  • 1 cup cucumber (thinly sliced, 120g)
  • 1 medium red bell pepper (very thinly sliced, 120g)
  • 1/2 cup fresh cilantro (roughly chopped, 20g)
  • 1/4 cup green onions (thinly sliced, 25g)
  • 1/4 cup roasted peanuts (roughly chopped, 35g)

Dressing

  • 1/2 to 3/4 cup Thai peanut sauce (120-180ml)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line two baking sheets or large sheet pans with parchment paper to prepare for baking the tofu and rice separately.
  2. Prepare the tofu: Grate the pressed and dried tofu using the large holes of a box grater into a mixing bowl. Add olive oil, cornstarch, onion powder, garlic powder, salt, and black pepper. Toss gently until the mixture is evenly coated.
  3. Bake the tofu: Spread the tofu mixture evenly on one prepared baking sheet, breaking up any large clumps. Bake for 20 to 25 minutes, stirring once or twice during the process, until the tofu is deeply golden and crispy at the edges.
  4. Prepare the rice: Place the cold, cooked jasmine rice in a separate bowl and break apart any clumps with your hands or a fork. Add sesame oil, soy sauce, chili flakes, and garlic powder. Toss until everything is evenly coated.
  5. Bake the rice: Spread the seasoned rice thinly and evenly on the second prepared baking sheet. Bake alongside the tofu for 20 to 25 minutes, stirring occasionally, until the rice is crispy and golden at spots. Watch closely toward the end to prevent burning the edges.
  6. Assemble the salad: In a large mixing bowl, combine the coleslaw mix, sliced cucumber, red bell pepper, fresh cilantro, green onions, and roasted peanuts.
  7. Finish and serve: Add the crispy tofu and crispy rice to the salad mixture. Drizzle with Thai peanut sauce and toss gently until everything is evenly coated. Serve immediately to enjoy the crisp texture.

Notes

  • Press and dry the tofu thoroughly to ensure it crisps well during baking.
  • Use day-old cooked jasmine rice for best crispiness; freshly cooked rice may be too moist.
  • Adjust the amount of chili flakes and peanut sauce to your taste preference for spiciness and flavor intensity.
  • This salad is best served immediately to maintain the crispy texture of tofu and rice.
  • Leftovers can be stored in the refrigerator but may lose some crispness; reheat in an oven or toaster oven to restore crunch.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Vegan, Thai-inspired
  • Diet: Vegan

Find it online: https://avascooking.com/vegan-crispy-rice-and-tofu-salad-recipe/