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Overhead shot of crispy rice and tofu salad.

Crispy Rice and Tofu Salad

A tasty crispy rice and tofu salad, with spicy roasted rice and crumbled tofu, along with fresh veggies and a creamy tahini dressing.
5 from 1 vote
Allergens: 🥜 Nuts 🍶 Soy

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 466kcal
Author: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.

Ingredients

  • 280 g (~ 10 oz) extra firm tofu
  • 500 g (~ 4 cups) cooked white rice (or 125g / 1 cup uncooked rice, boiled)
  • 2 Tablespoons chilli oil
  • 4 Tablespoons soy sauce, divided
  • 150 g (~ 1 cup) edamame (soya beans) (I used frozen)
  • 300 g (~ 2/3 lb / 4 cups) coleslaw-style shredded vegetables (cabbage, red cabbage, carrot)
  • 8 inch piece cucumber, diced
  • 50 g (~ 1/3 cup) cashew nuts, chopped
  • 1 Tablespoon tahini (or peanut butter)
  • 1/2 Tablespoon honey or agave

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Crumble the extra firm tofu onto a large baking tray, and add the cooked rice. Drizzle with 2 Tbsp chilli oil (or 1 Tbsp chilli oil + 1 Tbsp regular cooking oil) and 2 Tbsp soy sauce, and mix well to combine. Spread the ingredients out into a single layer (you can spread them across two trays if needed).
    Rice and tofu spread out on a baking tray with soy sauce.
  • Bake the tofu and rice until crispy, stirring a couple of times throughout to ensure they cook evenly. Mine took about 40 minutes to become crispy, but not burned.
    Crispy rice and tofu on a baking tray.
  • While the tofu and rice are baking, prepare the other ingredients. First, if you’re using frozen edamame, defrost them for a minute in the microwave, or a few minutes in a pan of boiling water, then set aside to cool. Add the coleslaw vegetables (or your own mixture of chopped cabbage and grated carrot) to a large mixing bowl, and add the diced cucumber, chopped cashew nuts, and cooled edamame.
    Raw vegetables in a mixing bowl.
  • In a small bowl, combine the tahini, honey, and a further 2 Tbsp soy sauce. Mix well. You can add a small splash of water if the mixture seems too thick - it should easily drip off the spoon. Taste the mixture, and adjust as needed - for example, if it tastes a little bitter, add a bit more honey.
    A small bowl of tahini and soy dressing.
  • When the tofu and rice are crispy, you can allow them to cool completely if you like, or add them to the salad when they’re still a little warm. Also add the tahini dressing, and mix thoroughly to combine.
    Mixing bowl full of crispy rice and tofu salad.
  • Serve the salad straight away, or store in the fridge to serve within the next 24 hours.
    Vegetarian crispy rice and tofu salad on a plate.

Video

Nutrition

Nutrition Facts
Crispy Rice and Tofu Salad
Amount Per Serving (1 portion)
Calories 466 Calories from Fat 211
% Daily Value*
Fat 23.4g36%
Saturated Fat 4.1g21%
Cholesterol 0mg0%
Sodium 948mg40%
Potassium 777mg22%
Carbohydrates 45.2g15%
Fiber 6.2g25%
Sugar 6.8g8%
Protein 24.1g48%
Calcium 443mg44%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.