Meredith's Kitchen Table

Vegan

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A crunchy, vibrant, protein-packed salad that hits every texture craving. This recipe brings crispy oven-baked rice, savory tofu, and fresh veggies together with a creamy peanut dressing that ties it all up. It’s flexible, nourishing, and full of flavor — perfect for a satisfying plant-based lunch or light dinner.

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Ingredients (Serves 2-3)

Salad:

• A couple handfuls of spring mix or greens of choice
• 1 cup cooked white rice
• 1/4-1/2 cup edamame
• 2 green onion stalks, sliced
• 1 Persian cucumber, thinly sliced
• A few tablespoons diced bell pepper (orange or yellow works great)
• A few sprigs of fresh cilantro
• 1/2 avocado (optional, but delicious)
• 1 block tofu, drained and crumbled or cubed

Seasonings:

• Soy sauce
• Olive oil or chili oil
• Chili onion seasoning blend (like Trader Joe’s)
• Garlic powder
• Ginger powder
• Optional: umami seasoning or sesame seeds

Peanut Dressing:

• 1/3 cup peanut butter
• 1–2 tbsp soy sauce
• A drop of sesame oil
• 2 tbsp maple syrup
• Juice of 1/2 lime
• 1/4 cup water (adjust to desired consistency)
• Optional: pinch of ginger powder

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Instructions

1. Crisp the Rice
   Preheat oven to 425°F. Spread cooked white rice on a parchment-lined baking sheet. Drizzle with olive oil or chili oil and sprinkle with chili onion seasoning. Bake for about 30 minutes, flipping halfway, until golden and crispy.
2. Cook the Tofu
   In a pan over medium heat, crumble tofu and season with soy sauce, garlic powder, ginger powder, and umami seasoning (if using). Cook until tofu starts to brown and some moisture evaporates. If cubing tofu, let it marinate in the same seasonings, optionally toss in cornstarch then cook in pan or air-fry. (Crumbling tofu is just a faster method).
3. Chop Your Veggies
   While the rice and tofu cook, prep your greens, bell pepper, cucumber, cilantro, and green onion. Add to a large mixing bowl.
4. Make the Dressing
   In a small bowl, whisk together peanut butter, soy sauce, sesame oil, maple syrup, lime juice, and water until smooth. Add more water for a thinner texture if needed.
5. Assemble the Salad
   Once the crispy rice and tofu have cooled slightly, add them to the bowl with the veggies. Drizzle with peanut dressing and gently toss to combine. Top with avocado if using, and enjoy immediately.

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Wellness Notes

• High-protein from tofu and edamame
• Hormone-friendly ingredients like healthy fats and fiber
• Easy to tweak with what’s in your fridge
• Big flavor with minimal effort

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Modify This Recipe

• Again, adjust veggies and ratio of ingredients to your liking. It’s not a strict recipe.

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