Delicious Vegan Crispy Rice Salad
This Delicious Vegan Crispy Rice Salad is a vibrant and easy-to-make medley of fresh vegetables, crispy tofu, and perfectly pan-fried rice. Cilantro and a creamy, tangy vegan Sriracha-based dressing bring all the flavors together for a satisfying lunch or a side dish that bursts with fresh flavors—vegan, gluten-free, sugar-free, and made with only wholesome plant-based ingredients.
Equipment
Ingredients
Salad Ingredients:
- 1 container organicgirl romaine
- 1 cup rice
- 3 green onions
- 1 cup edamame
- 1 block extra firm tofu
- ⅓ cup cilantro
- 3-5 Persian cucumbers
- 2 tablespoons toasted sesame oil separated
Homemade dressing:
- ⅓ cup vegan mayo
- 1 ½ tablespoon sweet chili sauce
- 1 ½ tablespoon sriracha
- ½ teaspoon chili crunch oil optional
Instructions
Prepare the Tofu:
- Press and cube the tofu. Heat 1 tablespoon of toasted sesame oil in a pan over medium heat, then pan-fry the tofu cubes until crispy and golden on all sides. Set aside.
Crisp the Rice:
- In the same pan, add 1 tablespoon of toasted sesame oil and spread a thin layer of cooked rice. Let it fry until the bottom is golden and crispy.
Prepare the Salad:
- In a large bowl, mix the organicgirl romaine, chopped green onions, edamame, cilantro, and sliced Persian cucumbers.
Make the Dressing:
- In a small bowl, whisk together the vegan mayo, sweet chili sauce, sriracha, and optional chili crunch oil until smooth.
Assemble the Salad:
- Add the crispy rice and tofu to the salad. Drizzle the homemade dressing over the top and gently toss to coat all the ingredients.
Serve and Enjoy:
- Enjoy this crunchy, savory, and fresh Crispy Rice Salad packed with flavor and plant-based goodness!
Tried this recipe?Let us know how it was!