This robust salad is filled with surprises. Toasted and crunchy crusted tofu, roasted yams, creamy macadamia nuts, and silky black rice is tossed together to create a unique burst of color and flavors.
This recipe makes enough for a crowd so pull it out for that next BBQ. It is a great vegan dish to serve to those who won’t be partaking in the meat fête, but it also holds up well next to a hearty piece of fish, steak or grilled chicken.
Forbidden Rice Salad with Coconut Crusted Tofu and Roasted Yams
Time in Kitchen: 60 minutes
Nutrition information per serving: 297 calories, 13 grams fat, 2 grams sugar, 40 carbohydrates, 12 grams protein
2 cups dry black rice
5 medium organic sweet potatoes, peeled and diced in to squares
16 oz. organic extra firm sprouted tofu, diced in to squares
1/4 cup organic finely shredded coconut, toasted
½ cup macadamia nuts, toasted and chopped
¼ cup fresh mint leaves, chopped
1 tbsp. fresh cilantro, chopped
2 tbsp. coconut oil
2 tbsp. tamari soy sauce
1 tsp. red pepper flakes
1 tsp. oyster sauce
1 tsp. ginger
3 cloves garlic, grated
Sea salt (to taste)
Preheat the oven to 450 degrees.
Prepare black rice according to package directions; about 45 minutes. Spread the rice evenly on a clean sheet pan to release steam and cool. Set aside.
In a small bowl, heat the coconut oil in the microwave for 30 seconds to liquefy. Whisk in tamari, red pepper flakes, oyster sauce, ginger, and garlic. Set aside.
Spread the diced sweet potatoes evenly on a clean sheet pan; toss with half of the coconut oil dressing. Spread the diced tofu (roughly the same size as the sweet potatoes) on another clean sheet pan; toss gently with remaining dress and a heavy handful of shredded coconut.
Put the sweet potatoes in the 450 degree preheated oven. After fifteen minutes remove the sweet potatoes, toss and return to the top rack. Put the tofu on the bottom rack and cook until the sweet potatoes and tofu are golden brown; about 15-20 minutes.
In a large serving bowl gently combine the sweet potatoes, tofu, and black rice. Add sea salt to taste (I do not recommend adding more tamari since it might overpower the other ingredients). Stir in chopped mint and cilantro. Garnish with toasted macadamia nuts and toasted shredded coconut.
This salad is best served immediately while warm or at room temperature. If you are going to serve it a few hours after cooking, keep the ingredients separate until it’s ready for the table.