Bethany's Vegan Kitchen

A crunchy, colourful salad consisting of whole grain, red, and wild rice, with salad vegetables and smoked tofu, in a creamy sriracha dressing. The dressing would also be ideal for burgers, wraps, pasta salads or used as a dip. I really enjoy a mix of colours and textures when it comes to salads, I think it makes them look more appetising, and makes them more enjoyable to eat

Serves: Two as a main, four as a side Prep time: 10 minutes

For the dressing you’ll need:

1. One 300g pack of silken tofu
2. 50g sriracha
3. Two tablespoons of soy sauce
4. One tablespoon of syrup, I used golden syrup, but maple or agave would work too
5. One teaspoon of rice vinegar
6. One tablespoon of toasted sesame oil
7. Half a teaspoon of onion powder
8. Salt to taste

For the salad you’ll need:

1. 250g cooked rice, I used a mix of whole grain, red, and wild rice
2. 200g tofu, sliced
3. 40g of cooked sweetcorn kernels
4. 70g cucumber, diced
5. 70g iceberg lettuce, sliced
6. Four spring onions, thinly sliced
7. Two tomatoes, diced

Method:

• Start by making the dressing. All you need to do is add everything into a blender and then blend until it’s completely smooth. Once you’ve made the dressing, store it in an airtight container in the fridge
• Next, move on to assembling the salad. Split the rice between two bowls, then top the rice with the tofu, sweetcorn, cucumber, lettuce, spring onion and tomato
• Finally drizzle over the dressing, then serve
• You can also alternatively add everything into a mixing bowl and fold everything together. Then add the dressing once you’re ready to serve. You can choose to eat this on its own as a main, or as a side salad with other dishes, it would work well either way