Wild rice salad with miso-roasted tofu & broccoli

Serves: 4 ● Prep time: 15 minutes (plus extra to make vinaigrette) ● Cooking time: 30 - 40 minutes
Here’s a hearty show-stopping salad with bright and bold flavours that all your family and friends will relish. The marinated broccoli and tofu, once roasted, become deeply savoury - almost ‘meaty’. Fresh mint keeps everything clean and lively, and the tang of sweet chilli brings everything together. This salad is relatively low in fat and offers plenty of wholegrain fibre which makes it deeply nourishing as well as delicious.

TIP: This salad is equally tasty the next day (any leftovers are perfect for a working lunch) and it’s ideal for hosting as it can be finished and dressed up to two hours in advance.
method
  • 8 tbsp sweet chilli red wine vinaigrette
  • 300 g (1 ½ cups) wholegrain or wild rice
  • 150 g (1 cup) frozen edamame beans
  • 1 block (280 g) firm tofu
  • 1 head broccoli, or 250 g tender stem spears
  • 4 tbsp soy sauce or tamari
  • 2 tbsp miso paste
  • 2 tbsp olive oil
  • 30 g (1 pack) fresh mint
  • 2 tbsp toasted sesame seeds, optional


  1. Start by making your sweet chilli red wine vinaigrette, following this recipe >.
  2. Preheat the oven to 220 degrees.
  3. Cover your rice with a generous amount of cold, salted water and cook as per the packet’s instructions. 2 minutes before the end of cooking time add the edamame beans to the pot to blanch. Once cooked, drain the rice and edamame immediately and allow the steam to billow off well to avoid a soggy salad.
  4. Slice the tofu into 1 cm thick slices and press gently on kitchen paper before dicing into cubes; cut the broccoli into florets, or trim the spears if using tender stem broccoli.
  5. In a small mixing bowl whisk together 2 tablespoons of tamari or soy sauce with the miso paste and olive oil; pour this over the broccoli and tofu and mix gently to coat evenly.
  6. Roast at the top of the hot oven for 14-16 minutes or until the broccoli and tofu are slightly charred in places. Open the oven half way through cooking to allow the steam to escape.
  7. Lightly toast the sesame seeds in the residual heat of the oven, if using, and coarsely chop the mint.
  8. Mix 8 tablespoons of sweet chilli red wine vinaigrette with 2 tablespoons of soy sauce or tamari.
  9. Now gently toss together your cooked rice with the roasted broccoli and tofu, the chopped mint, and the dressing. Tip into your serving bowl or largest salad bowl and garnish with the toasted sesame seeds and a few glistening final spoonfuls of dressing.


ingredients
  • 8 tbsp sweet chilli red wine vinaigrette
  • 300 g (1 ½ cups) wholegrain or wild rice
  • 150 g (1 cup) frozen edamame beans
  • 1 block (280 g) firm tofu
  • 1 head broccoli, or 250 g tender stem spears
  • 4 tbsp soy sauce or tamari
  • 2 tbsp miso paste
  • 2 tbsp olive oil
  • 30 g (1 pack) fresh mint
  • 2 tbsp toasted sesame seeds, optional


method
  1. Start by making your sweet chilli red wine vinaigrette, following this recipe >.
  2. Preheat the oven to 220 degrees.
  3. Cover your rice with a generous amount of cold, salted water and cook as per the packet’s instructions. 2 minutes before the end of cooking time add the edamame beans to the pot to blanch. Once cooked, drain the rice and edamame immediately and allow the steam to billow off well to avoid a soggy salad.
  4. Slice the tofu into 1 cm thick slices and press gently on kitchen paper before dicing into cubes; cut the broccoli into florets, or trim the spears if using tender stem broccoli.
  5. In a small mixing bowl whisk together 2 tablespoons of tamari or soy sauce with the miso paste and olive oil; pour this over the broccoli and tofu and mix gently to coat evenly.
  6. Roast at the top of the hot oven for 14-16 minutes or until the broccoli and tofu are slightly charred in places. Open the oven half way through cooking to allow the steam to escape.
  7. Lightly toast the sesame seeds in the residual heat of the oven, if using, and coarsely chop the mint.
  8. Mix 8 tablespoons of sweet chilli red wine vinaigrette with 2 tablespoons of soy sauce or tamari.
  9. Now gently toss together your cooked rice with the roasted broccoli and tofu, the chopped mint, and the dressing. Tip into your serving bowl or largest salad bowl and garnish with the toasted sesame seeds and a few glistening final spoonfuls of dressing.