I’m without my camera tonight, but I’ll make this salad again and will be sure to take photos. Patrick and I are dieting, which means my Fat-Free Vegetarian cookbook is my new best friend. I was skeptical when I made this salad, particularly since I had to modify it, but it turned out to be light and delicious. The recipe initially called for harissa, a North African chili paste, but since I didn’t have any, I opted for sriracha/rooster sauce instead. The spiciness of the rooster sauce pairs nicely with the honey and the fresh parsley is great with diced green chili peppers.
1 cup basmati rice
1/4 cup wild rice
1 block firm or extra firm tofu, drained and cubed
1/4 cup fresh parsley, chopped
1 fresh chili, seeded and finely chopped
3-4 garlic cloves, minced
4 tsp honey
2 tsp lemon juice
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 tsp rooster sauce
salt and ground pepper
Marinate the tofu in roughly half of the dressing for about 45 minutes.
Cook the basmati rice and the wild rice in separate pans according to package directions until tender. The basmati rice will take 15-20 minutes to cook, and the wild rice will take 45-50 minutes. Allow both to come to room temperature.
Meanwhile, heat a nonstick skillet and fry the tofu until is lightly browned. You may need a little oil in the pan to prevent the tofu from sticking. Let cool slightly.
Mix the rest of the dressing into the rice and stir in the parsley and chili pepper. Gently fold in the tofu and adjust the seasoning to taste. Serve at room temperature.