I first made this salad in the thick of fall and winter holidays. My body was craving a fresh, crunchy salad.
You might be thinking “craving” and “a salad”? Let me explain.
When we restrict what we eat in any way, we typically only want the foods that we’re restricting. They become all we can think about.
We want what we can’t have.
Once all foods are allowed, we’re able to look at them on an even playing field.
When our bodies understand that any food is allowed at any time, we’re really able to assess what we want at a given time.
Sometimes, that’s a comforting warm dessert. Other times, it’s a fresh crunchy salad.
There really is room for all foods.
I love the way a salad makes me feel. It fills me up and energizes me. I love when it’s full of different flavors and textures to make it extra satisfying too.
And this salad has got it all.
The crispy rice adds a delicious, filling, fiber-rich carb. Baking the rice adds a texture element that can’t be beat.
Tofu prepared this way is so delicious too. When you grate it and bake it, it becomes really crispy and absorbs any of the flavor it’s paired with.
In addition to cucumber and carrot, this salad is made with a sesame soy dressing. It’s light and refreshing and filling all at the same time.
Prep ingredients
Preheat the oven 450 F. Line 2 baking sheets with parchment paper.
Grate tofu
Using the large holes of a box grater, grate the tofu (note: it’s helpful to press as much as water as possible out of the tofu before grating and baking).
Mix tofu with spices
Add the tofu to a bowl and toss with 2 tablespoons of olive oil, plus the cornstarch and 1/2 teaspoon each of paprika, garlic powder, and onion powder. Add salt and pepper.
Spread on baking sheet
Spread the tofu in a single even layer on one of the baking sheets and set aside.
Prepare rice
Add the rice to a bowl and toss with the remaining 2 tablespoons olive oil, plus 1/2 teaspoon each of paprika, garlic powder, and onion powder. Add salt and pepper.
Bake rice and tofu
Spread the rice in a single even layer on the second bake sheet. Add both baking sheets to the oven and bake for 35-40 minutes, until golden and crispy.
Remove and cool
Towards the end, you may want to keep an eye that it doesn’t start to burn – the edges will burn first. Remove from the oven and let cool.
Grate carrots and cucumbers
Peel the carrots and grate them on the large holes of a box grater. Grate the cucumbers on the large holes of a box grater.
Prepare dressing
Add all of the dressing ingredients to a bowl and whisk well to combine.
Add all ingredients to bowl
Using your hands, gently break apart the crispy tofu and rice. In a large bowl, add the tofu, rice, carrots, and cucumber.
Toss to combine
Add the dressing and toss to combine.
Garnish and serve
Garnish with green onion and sesame seeds.
Notes
- Tofu: Make sure to use extra firm tofu. Pressing water out of the tofu before baking will help it to get extra crispy in the oven.
- Brown rice: I used short grain brown rice in this recipe. Make sure to spread both the rice and tofu in an even layer on the baking sheets so they get crispy and bake evenly.
- Cooking tips: All ovens are different, so ensure that nothing is burning. The edges will burn first. Don’t move the tofu or rice once they’re in the oven so that they can get nice and crispy.
- Dressing: I love the sesame soy dressing with this, but it would also be really good with a peanut-based dressing too. Whatever you’re in the mood for!
- Storage: Store this salad in the fridge for up to 4 days. While it’s stored best without dressing, it’ll also hold relatively well once already dressed.
Ingredients
- 14 oz extra firm tofu
- 1/4 cup olive oil divided
- 1/4 cup cornstarch
- 1 teaspoon paprika divided
- 1 teaspoon garlic powder divided
- 1 teaspoon onion powder divided
- 2 cups cooked brown rice
- 2 medium carrots
- 3 Persian cucumbers
- Salt
- Pepper
- To garnish: sesame seeds green onion
Sesame Soy Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 clove garlic minced
- 1/2 lime juiced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven 450 F. Line 2 baking sheets with parchment paper.
- Using the large holes of a box grater, grate the tofu (note: it’s helpful to press as much as water as possible out of the tofu before grating and baking). Add the tofu to a bowl and toss with 2 tablespoons of olive oil, plus the cornstarch and 1/2 teaspoon each of paprika, garlic powder, and onion powder. Add salt and pepper.
- Spread the tofu in a single even layer on one of the baking sheets and set aside.
- Add the rice to a bowl and toss with the remaining 2 tablespoons olive oil, plus 1/2 teaspoon each of paprika, garlic powder, and onion powder. Add salt and pepper.
- Spread the rice in a single even layer on the second bake sheet. Add both baking sheets to the oven and bake for 35-40 minutes, until golden and crispy. Towards the end, you may want to keep an eye that it doesn’t start to burn – the edges will burn first. Remove from the oven and let cool.
- Peel the carrots and grate them on the large holes of a box grater. Grate the cucumbers on the large holes of a box grater.
- Add all of the dressing ingredients to a bowl and whisk well to combine.
- Using your hands, gently break apart the crispy tofu and rice. In a large bowl, add the tofu, rice, carrots, and cucumber. Add the dressing and toss to combine. Garnish with green onion and sesame seeds.
