Elegant Vegan Nordic Lunch Delight: Aromatic Wild Rice Salad with Citrus-Marinated Tofu

Allergens

Nuts (Almonds)

Ingredients

• 1. 1 cup wild rice, uncooked 2. 2 cups water 3. 1/4 cup fresh parsley, chopped 4. 1/4 cup fresh dill, chopped 5. 1/2 cup roasted almonds, roughly chopped 6. 1 lemon, zested and juiced 7. 1 orange, zested and juiced 8. 1 block firm tofu (14 oz), drained and pressed 9. 2 tbsp olive oil 10. Salt and pepper, to taste

Instructions

1. Cook the wild rice in water according to package instructions until tender but still slightly chewy. Set aside to cool.
2. In a large bowl, mix together parsley, dill, roasted almonds, lemon zest, orange zest, and 1/4 cup of orange juice.
3. Slice the tofu into 1/2 inch thick slabs, then marinate in remaining lemon and orange juices, mixed with olive oil, salt, and pepper for at least 20 minutes.
4. Once wild rice has cooled, add it to the herb mixture and toss well to combine.
5. Heat a pan over medium high heat and sear the marinated tofu slices until golden brown on both sides.
6. To plate, spoon wild rice salad onto individual plates, arranging tofu slices on top. Garnish with additional chopped herbs if desired.

Chef’s Insight

The citrus marinade not only adds flavor but also imparts a tender yet slightly crisp texture to the tofu.

Notes

For optimal visual appeal, consider using a variety of herbs with different colors and shapes.