Crispy Rice Salad with Chipotle Tofu
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This Crispy Rice Salad with Chipotle Tofu is a vegan dinner that doesn’t skimp on flavor. Served with a creamy cilantro dressing.
This Crispy Rice Salad with Chipotle Tofu is such a satisfying vegan dinner! The tofu is brushed in a smoky chipotle sauce and then baked until charred. The creamy cilantro dressing is spoon-licking good. And the crispy rice adds the perfect crunch. A tasty, protein-packed dinner!
Here’s what you need
Ingredients
- jasmine rice
- low sodium soy sauce – or tamari
- sesame oil
- super firm tofu
- avocado oil
- chipotles in adobo
- maple syrup
- garlic powder
- onion powder
- chili powder
- cumin
- salt & pepper
- vegan mayo
- cilantro
- jalapeño
- garlic
- apple cider vinegar
- limes
- spinach
- red onion
- avocados
Equipment
- sheet pans
- small blender
Steps
Step 1: Make the Crispy Rice
I feel like crispy rice is all the rage right now. So I obviously had to incorporate it into a recipe at some point. It adds a nice crunch and is just kinda fun.
Make sure your rice is cooked and cooled before you start – leftover rice is ideal for this!
Add the cooked rice, soy sauce & sesame oil to one of the baking sheets. Toss to coat and spread in an even layer. Place in the oven for 40 minutes, tossing halfway.
Step 2: Make the Tofu
To make the sauce for the tofu, combine some oil, chipotle peppers, soy sauce, maple syrup, garlic powder, onion powder, chili powder, cumin, salt & pepper to a bowl.
Next, grab some super firm tofu and cut it into 4 blocks. Cut some diagonal slits into the tofu – this will help the sauce sink into the tofu.
Place the tofu slices on the other baking sheet and brush both sides with 1/2 of the sauce. Set aside to marinate while the rice finishes cooking.
When the rice is done, pull it out of the oven and set it aside to cool. Place the tofu in the oven for 10 minutes. Brush with the rest of the marinade, flip and cook for another 10 minutes.
Step 3: Make the Dressing
The last prep step is making the dressing. I like to do this in a small blender, but you can also do it in a food processor.
Add some vegan mayo, oil, cilantro, jalapeño, garlic, apple cider vinegar, lime juice, salt and pepper to the blender and blend until smooth.
Taste and adjust the seasonings to your liking!
Step 4: Serve
Now we can bring all of our hard work together. Start out by adding some spinach to each bowl. Top with the crispy rice, red onion, cilantro, avocado and a slice of tofu. Drizzle with the dressing and serve!
You get a little bit of everything in each bite. Crispy rice, tender tofu and plenty of greens.
This salad is packed with protein, but doesn’t skimp on flavor.
Tips & Tricks
If you use super firm (high protein) tofu then you won’t need to press it. If you use extra firm tofu, be sure to drain & press it for 10 minutes.
To cut the slits in the tofu, I like to place chopstick on each side of the tofu slice – that way the knife won’t cut all the way through.
The calorie count is high because of the dressing. As written, this will make you WAY more dressing then you need. You can store the leftover dressing in the fridge for 3-5 days.
Need more recipe inspo? Check these out:
Crispy Rice Salad with Chipotle Tofu
Ingredients
FOR THE CRISPY RICE
- 2 cups cooked jasmine rice cooled
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon sesame oil
FOR THE TOFU
- 1 block super firm tofu drained
- 3 tablespoons avocado oil
- 1-2 chipotles in adobo chopped
- 1 tablespoon low sodium soy sauce or tamari
- 2 tablespoons maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE DRESSING
- 1/2 cup vegan mayo
- 1/3 cup avocado oil
- 1/2 bunch cilantro
- 1 jalapeño cut in chunks
- 2 cloves garlic peeled
- 2 tablespoons apple cider vinegar
- 1 lime juiced
- salt & pepper to taste
FOR THE SALAD
- 4 cups spinach
- 1/2 red onion thinly sliced
- 1/2 bunch cilantro chopped
- 2 small avocados sliced
- lime wedges
Equipment
Instructions
- Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.
- Add the cooked rice, soy sauce & sesame oil to one of the baking sheets. Toss to coat and spread in an even layer. Place in the oven for 40 minutes, tossing halfway.
- Cut the tofu into 4 rectangles. Cut diagonal slits into the tofu to create crevices for the sauce to sink into – don't cut all the way through (see notes). Combine the rest of the tofu ingredients in a bowl and mix to combine. Place the tofu slices on the other baking sheet and brush both sides with 1/2 of the sauce. Set aside to marinate while the rice finishes cooking.
- When the rice is done, pull it out of the oven and set it aside to cool. Place the tofu in the oven for 10 minutes. Brush with the rest of the marinade, flip and cook for another 10 minutes.
- Add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add some spinach to each bowl. Top with the crispy rice, red onion, cilantro, avocado and a slice of tofu. Drizzle with the dressing and serve with lime wedges on the side.
Video
Notes
- If you use super firm (high protein) tofu then you won’t need to press it. If you use extra firm tofu, be sure to drain & press it for 10 minutes.
- To cut the slits in the tofu, I like to place chopstick on each side of the tofu slice – that way the knife won’t cut all the way through.
- The calorie count is high because of the dressing. As written, this will make you WAY more dressing then you need. You can store the leftover dressing in the fridge for 3-5 days.
