Rice Salad #2
Submitted by sandyd
Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.
YIELD
6 servingsPREP
40 minCOOK
10 minREADY
180 minThis 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
Ingredients
Directions
Steam cauliflower and broccoli until tender.
Set aside.
Boil corn until tender but still crisp.
Drain corn and add to cauliflower and broccoli.
Mix rice with vegetables.
Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan.
Heat for 5 minutes, let cool and pour over rice and vegetables.
Chill and serve.
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