Wild Rice, Tofu & Seaweed Salad

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A Moroccan Tent filled with lots of yummy, healthy flavors. This salad turned out to be so delicious! So, let’s get right to it.

Serves: 2-3

Recipe adapted from here

What you need:

1 C wild rice

3 nori sheets (i used regular sushi rolling sheets, but you can use any kind of seaweed you like. the more the better!)

50 g of tofu (or four 1/2 in. slices from one of those small blocks you can buy at the store)

1/4-1/2 of a red onion (depending upon how much you like onion, I suppose)

1/2 tsp of salt

a pinch of sliced almonds and cilantro for garnishing

If you’re beginning to wonder how that would have any flavor at all…it wouldn’t.

dressing

Here’s how you make the dressing:

3 tsp of date honey (silan), but if you can’t find this, you can just use honey, agave nectar or another

‘healthy’ sugar option

2 pinches of ground cayenne pepper

2 tblsp water

2 tblsp vegetable oil (or if you have sesame oil on hand that would be better)

1 tsp rice vinegar

4 basil leaves; finely chopped

1/4 tsp garlic; minced

1 tsp soy sauce

1 tblsp lemon juice

zest of 1/2 of a medium-sized lemon

zest of 1 inch’s worth of ginger, peeled first

                                                                     

How to do it:

Boil the rice in two cups of water for three minutes then lower to a simmer and cover until cooked. While the rice is cooking, turn your oven to 325 F and lay seaweed on a pan to bake for 15 minutes.

*Dry-fry your tofu until its becomes golden-brown on either side. It’s helpful to press down on it with your spatula. When it’s finished, set it aside. While the nori is baking and the rice is still cooking, making the dressing. Once the nori and rice are finished, crumble the nori into pieces and mix with the rice in a bowl; add the onion, tofu (cut into cubes), salt, and the dressing and combine well. Stuff the mixture into a cup or a mug, flip it onto a plate to create a “Moroccan tent,” and garnish with sliced almonds, pecans or walnuts and cilantro. Enjoy!

*Note: Dry-frying is simply frying the tofu without any oil or water. This will allow any moisture to seep out, and if you were

marinating the tofu, this is when you’d put it in a marinade to, well, marinate. Let’s face it though, it also saves you oil calories, so, wahoo for that!

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