High Protein Crispy Rice Salad
This Crispy Rice Salad with Lemon Tahini Dressing is my new go-to for a lunch that actually keeps me full. Crunchy cucumbers, crispy baked rice, and a creamy lemon tahini dressing come together with crispy tofu cubes for a serious protein boost, no meat required. It's a great example of what I mean when I say all foods fit: real ingredients, real flavor, no tracking or calorie math needed. Whether you're meal prepping for the week or need a fast weeknight dinner, this one delivers.
Allison Tallman Registered Dietitian
Ready To Start?
- 1. Line 2 baking sheets with parchment paper. Preheat oven to 400 degrees F.
- 2. Cook rice according to package and let cool.
- 3. Add soy sauce and sesame oil to rice. Mix to combine. Then spread on parchment paper.
- 4. Add cubed tofu onto second baking sheet. Drizzle with olive oil and salt.
- 5. Place both trays in oven and cook for 35-45 minutes until rice is crispy.
- 6. While rice and tofu are cooking, get the remaining ingredients ready. Make the sauce - combine tahini, olive oil, lemon juice, garlic powder, honey, and salt. mix to combine.
- 7. When tofu and rice are done, take out of the oven. Mix all ingredients in a bowl and enjoy!
- 8. Keeps in fridge up to 4 days.
ingredients
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2 cups cooked brown rice
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 large cucumber, sliced
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2 cup shelled edamame
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3 green onion, diced
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1 cup roasted peanuts
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1 block tofu, diced
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1/2 cup olive oil
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1/3 cup lemon juice
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1.5 tbsp honey
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3 tbsp tahini
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2 tsp garlic powder
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Salt and pepper to taste
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CREDIT: Adapted from Kale Junkie - made with tofu