Rice Salad #2

This vegan rice salad pairs cooked brown rice with steamed broccoli, cauliflower, and fresh corn, all tossed in a creamy dressing made from mashed tofu, tahini, umeboshi paste, and brown rice vinegar. It’s a macrobiotic-style grain salad with a tangy, savory dressing that’s completely dairy-free.

The umeboshi paste is the flavor anchor here. This Japanese salted plum paste brings a sour, salty punch that replaces the role of both salt and acid in a traditional vinaigrette. Combined with tahini’s nuttiness and the mild creaminess of mashed tofu, the dressing has real depth without any heaviness.

Heating the dressing briefly in a saucepan before cooling it helps the tofu and tahini blend into a smoother, more cohesive sauce. Pouring it warm over the rice lets the grains absorb more flavor, then chilling everything firms it up into a salad that holds together on the plate.

Kitchen Tips

• Cook the vegetables until just tender. Crisp broccoli and cauliflower hold up better in the chilled salad
• Use firm tofu, not silken. It mashes into a thick, creamy base that clings to the rice
• Find umeboshi paste at Japanese grocery stores or the international aisle. A little goes a long way
• Chill for at least two hours before serving so the flavors develop fully

Variations

• Add edamame or chickpeas for extra protein
• Swap corn for roasted sweet potato cubes for a fall version
• Toss in shredded nori or toasted sesame seeds for a more Japanese-inspired finish