Zesty vegan wild rice salad with lemongrass dressing and flavorful tofu is a power salad revival and a delicious oil-free plant-based recipe.

If you love wild rice's chewy, nutty flavor or have tried my Instant Pot wild rice recipe, get ready! I've added lemongrass tofu to this yummy salad for a protein-packed complete dinner in a bowl.
Table of Contents
Why You'll Love This Recipe
- Lemongrass dressing is a fresh flavor marvel that uses dates for thickening and sweetening, so we're skipping the olive oil.
- Lemongrass tofu can be baked or air fried. Either way, you’re going to love it.
- This wild rice salad recipe can be served as a warm or cold wild rice salad for lunch straight from the fridge.
- Easy enough for a weeknight meal and so tasty you can serve it as a special occasion or holiday side dish.
Key Ingredients, Notes, and Substitutions
Wild rice. Wild rice is aquatic grass, not true rice, but we include it in a list of whole grains, including brown rice. Use a wild rice blend if you can't find pure wild rice. Consult the package directions for cooking instructions.
Tofu. Use firm or extra firm tofu. To save time on the day, marinate it overnight.
Broccoli. Add lightly steamed broccoli. You can also add steamed cauliflower or leftover bits of carrot or other veggies.
Green Onions. Use a bunch (8-10). Cut off the white parts for the dressing and slice the green tops to mix in the salad. Red onion or shallots can be used as a substitute.
Peanuts. A few chopped peanuts scattered topping the salad, mixed in, or both are the perfect treat for this recipe.
Lemongrass. You'll need 1 stalk for the tofu and 1 for the dressing. Lemongrass is tough. Use a sharp knife to remove the ends, then remove the outer skin and dice it before adding it to your blender. That helps to break it up.
Lime juice. You can substitute lemon juice or orange juice for the dressing. If the dressing is too sour, you may need to add another date or a drop of maple syrup.
Dates. Soak and/or dice the dates if you don't have a high-speed blender or food processor. If you use date paste, start with 3 tablespoons, and add accordingly after blending.
Sriracha. Sriracha is our go-to chili sauce. Sambal Oelek is a good option. Try to stick with something that is more Asian-flavored, not Mexican.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- Consider vegan feta cheese if you don't want to make lemongrass tofu.
- Bulk this salad out using diced and roasted sweet potatoes or butternut squash.
- Replace the peanuts with 2 tablespoons of sunflower seeds or chopped almonds (for the crunch).
- Want a hit of b vitamins? Stir in a tablespoon of flax seeds! Easy, crunchy, and healthy.
Step-by-Step Instructions
Timing: Start this recipe by marinating the tofu, then cook the rice. You'll need 25 minutes to bake the tofu (15 to air fry), which can be done while the wild rice cooks. Stem the broccoli after making the dressing (before the rice is done).
Step 1: Cook the wild rice according to the package directions (see below for Instant Pot and stovetop instructions).
Step 2: Make lemongrass tofu per the instructions.
Step 3: Use a blender or food processor to make lemongrass dressing.
Step 4: Mix the salad with the dressing and garnish with chopped peanuts after steaming the broccoli.
Pro Tips
- Lemongrass is tough. Use a sharp knife to remove the ends, then remove the outer skin and dice it before adding it to your blender. That helps to break it up.
- Here's a quick way to steam broccoli using the heat from cooked wild rice. First, place the broccoli over the cooked rice and replace the lid on the Instant Pot or cooking pot if using the stovetop method. Let the broccoli steam for 3-4 minutes as the rice cools. Otherwise, use a steamer basket.
- The dressing is easiest to make using a food processor or blender. If you don't have a high-speed blender, dice the dates to make them easier to break down. For the same reason, cut the ginger and lemongrass into smaller pieces.
- If the tofu gets done before you finish the salad, turn off the oven and leave it to keep warm. Unless it's a lot of time, it shouldn't burn.
Healthy pro tip: Did you know peeled broccoli stems add a delicious crunch to your salad? It's true. So don't toss them. Eat them. Cut off the end and peel or scrape some of the skin. Dice the stems so that they are bite-sized.
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How to Cook Wild Rice
Instant Pot
The ratio is 1 cup of wild rice: 1 ¼ cups water + a pinch of salt. Secure the lid of the Instant Pot and close the steam handle to Sealing. Cook on High Pressure for 22 minutes, then let the steam naturally release (NPR) by leaving the pot alone for 10 minutes. Open the Sealing valve and remove the lid once the pressure button has sunk.
Stovetop
Add 1 cup of rice to 4 cups of water. Bring the pot to a boil, then reduce it to a simmer. Cock the lid when you cover the cooking pot so that there is an air vent. Total cooking time is 45-55 minutes. You'll need to check that the rice is tender, allowing 15 minutes for extra cooking. Once the rice is done, add it to a fine mesh strainer to drain off the water.
Storage
Place leftover salad in an airtight container or a small bowl with a lid. Keep it in the refrigerator for 3-4 days. Mix the salad before serving.
Frequently Asked Questions
If you don't have fresh lemongrass, here are a few substitutes that will work for lemongrass dressing. For 1 stalk of lemongrass, try 1 teaspoon dry lemongrass or lemon zest (about ½ a lemon), ½ a preserved lemon, or 1 tablespoon of lemongrass paste. Lime or orange zest won't be as pungent if you substitute with those.
Wild and black rice are entirely different, although they can be substituted in salads and other dishes. Black rice will take longer to cook with a ratio of 1: 2 ¼ (rice to water). To cook black rice in the Instant Pot, use a 1 cup rice to 1 cup of water ratio. Cook on High Pressure for 18 minutes with 10 minutes of natural pressure release.
Fresh herbs are delicious in salads; although cilantro is a favorite, not everyone loves the taste. The best substitute for fresh cilantro is fresh chopped basil or parsley (curly or flat leaf/Italian parsley). Fresh mint is a great addition to lemongrass flavoring. If you want to add a bit of green, a cup of chopped spinach can also be substituted for cilantro in salads.
Salad Bowls We Love
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👩🏻🍳 Recipe
Zesty Vegan Wild Rice Salad with Lemongrass Dressing
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Ingredients
Lemongrass Tofu
- 12 ounces tofu - 1 block, firm or extra firm
- 1 stalk lemongrass - 1 tablespoon finely minced
- 2 tablespoons coconut aminos - or soy sauce
- 2 tablespoons maple syrup
- 2 cloves garlic
Salad Ingredients
- 1 cup wild rice
- ¼ teaspoon salt
- 1 small broccoli head - 2 ½ cups of florets and diced stalks
- 1 bunch green onions - 8-10, sliced with the green and white parts separated
- 1 cup cilantro - chopped
- ⅓ cup unsalted peanuts - chopped
Dressing Ingredients
- 1 stalk lemongrass - peeled and minced
- 2 tablespoons ginger - minced
- ½ cup lime juice
- ¼ cup soy sauce
- 1-2 tablespoons sriracha - or another chili sauce
- 6-8 whole dates - pitted
Instructions
- Press the tofu for about 15 minutes. Use a tofu press or wrap tofu in paper towels and place between 2 flat surfaces. Add something heavy to the top.
- In a shallow bowl, combine minced lemongrass stalk, coconut aminos (or soy sauce), maple syrup, and garlic.
- Cut the tofu into cubes or bite-sized pieces. Add them to the bowl of marinade, flipping them a few times. Let the tofu marinate for 30 minutes.
- Start cooking the rice after the tofu has marinated.
How to cook wild rice in the Instant Pot
- Rinse the wild rice, then add it to the Instant Pot with 1 ¼ cups of water and ¼ of a teaspoon of salt. Set the steam handle to Sealing. Cook on High Pressure for 22 minutes. When the cooking cycle is complete, let the pot sit for 10 minutes (natural pressure release). Then carefully open the steam release valve and let the rest of the steam release. Then carefully release the lid.
How to cook wild rice on the stove
- Add the rice with 4 cups of water to cook wild rice on the stovetop. Bring the pot to a boil, then reduce the heat to simmer. Cover the pot with the lid cocked, so there is an air vent. Cook the rice for 40 minutes or until tender. Depending on your wild rice, it can take up to another 15 minutes to cook. Once the rice is done, drain it in a fine-mesh strainer.
- After starting the rice in the Instant Pot or halfway through cooking on the stove, bake or air fry the tofu.
How to bake tofu
- Preheat the oven to 400 F. Line a baking tray with parchment paper. Add the tofu pieces, separated, in a single layer. Bake for 15 minutes, then flip and bake another 10-15 minutes until brown and firm.
How to air fry tofu
- Preheat the air fryer to 375 F. Add the tofu in a single layer and cook for 8 minutes. Flip and cook another 6 minutes until brown and crispy.
- While the rice and tofu cook, make the dressing. Add the white parts of the scallions, lemongrass, ginger, lime juice, soy sauce, sriracha, and dates to a blender or food processor. Blend until smooth. If the dressing is too thick, add more lime juice or water.
- Steam the broccoli in a basket steamer on the stove. Add water to a wide pot just shy of the bottom of your steamer basket. Bring the water to a boil, then add the broccoli florets and diced stems. Cover the pot and steam the broccoli for 2-3 minutes or until the broccoli is green and tender. Promptly remove the pot from the burner and the lid to stop cooking.
- Combine the rice, broccoli, green parts of the scallions, tofu, and cilantro. Add the dressing and mix to combine. Fold in a few chopped peanuts or save them for the top of the salad.
Notes
- Nutritional information includes tofu.
- Here's a quick way to steam broccoli using the heat from cooked wild rice. First, place the broccoli over the cooked rice and replace the lid on the Instant Pot or cooking pot if using the stovetop method. Let the broccoli steam for 3-4 minutes as the rice settles.
- If you don't have fresh lemongrass, here are a few substitutes that will work for lemongrass dressing. For 1 stalk of lemongrass, try 1 teaspoon dry lemongrass, the zest of ½ a lemon, ½ a preserved lemon, or 1 tablespoon of lemongrass paste.
- Bulk this salad out using diced and roasted sweet potatoes or butternut squash.
- Replace the peanuts with 2 tablespoons of sunflower seeds or chopped almonds (for the crunch).
- Want a hit of b vitamins? Stir in a tablespoon of flax seeds! Easy, crunchy, and healthy.
Nutrition
Nutritional information is an estimation only.
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