Tofu and Rice Salad Bowl
This vegan tofu and rice salad bowl delivers a perfect balance of textures and flavors. Crispy baked tofu pairs with fluffy rice, crunchy sunflower seeds, and colorful shredded beets and carrots. A zesty homemade dressing brings everything together for a nutrient-packed, refreshing meal.
Makes
Serving size
Ingredients
Dressing:
2 tablespoons apple cider vinegar
2 cloves of garlic, minced
2 tablespoons extra‑virgin olive oil
1 tablespoon tahini
¼ cup water
Salad:
1 (14-ounce) package extra-firm tofu
1 tablespoon sesame oil
1 cup white rice
4 cups mixed salad greens
1 beet, peeled and grated
2 carrots, grated
¼ cup sunflower seeds
Instructions
To prepare dressing:
- In a small bowl, whisk the vinegar, garlic, olive oil, tahini, and water. Set aside.
To prepare salad:
- Preheat the oven to 350°F.
- Cut the tofu into bite-size rectangles about ½ inch thick. Toss with the sesame oil, and arrange in a single layer on a baking sheet lined with parchment paper. Bake for 15 minutes.
- Prepare the rice according to package directions.
- Place a scoop of cooked rice in each of four bowls, then top each with 1 cup of salad greens and equal portions of the beet, carrots, and sunflower seeds. Top with the baked tofu and serve with the dressing.
Cooking Tip
Cooked rice can be prepared ahead of time and stored in an airtight container in the refrigerator for up to three to four days.
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