Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

there’s something incredibly special about a salad that’s not only packed with flavors but also boasts a variety of textures and nutritional benefits.

this satisfying tofu, veggie, and rice salad with curry tahini dressing is exactly that.

it’s a wholesome meal that’s perfect for lunch or dinner, offering a balanced mix of protein, healthy fats, and vibrant veggies.

taste and texture

the salad combines a range of tastes and textures that make every bite interesting.

the tofu, baked to a slight crisp with garlic and onion powder, adds a savory element that’s complemented by the subtle sweetness of shredded coconut.

the wild rice provides a chewy texture, while the baked broccoli brings a slight crunch.

the fresh spinach, creamy avocado, and crunchy almonds add layers of texture, making this salad truly satisfying.

nutritional benefits

this salad is a powerhouse of nutrients.

tofu is a great source of plant-based protein, while wild rice offers fiber and essential minerals.

broccoli is packed with vitamins C and K, and spinach adds an extra dose of iron and antioxidants.

avocado provides healthy fats that are good for your heart, and almonds add a boost of protein and healthy fats.

the dressing, made with tahini and coconut yogurt, is rich in healthy fats and probiotics.

the dressing

the curry tahini dressing is a star on its own.

it’s creamy, tangy, and slightly sweet, with a hint of spice from the dijon mustard.

the combination of tahini and coconut yogurt gives it a rich, creamy texture, while the lime juice and maple syrup balance the flavors perfectly.

this dressing ties all the elements of the salad together beautifully.

how to make this recipe

1. preheat your oven to 400 degrees fahrenheit.
2. start by crumbling 16 ounces of extra firm tofu that has had the water pressed out as much as possible. add it to a baking tray with 1/3 cup shredded coconut, 1/2 tsp garlic powder, 1/2 tsp onion powder, sea salt to taste, and a couple tbsp avocado oil. bake for 15 minutes, remove, gently toss, and bake for another 10 minutes.
3. cook 1 cup of wild rice according to package directions.
4. steam 2 heads of broccoli for a few minutes, then bake with avocado oil for 20 minutes at 400 degrees. you can bake it at the same time as the tofu.
5. once the tofu, broccoli, and rice have cooled down, add them to a big salad bowl with 2 cups of chopped spinach, 1 large diced avocado, and 1/2 cup of chopped almonds.
6. for the dressing, combine 1/3 cup runny tahini with 1/4 cup thick coconut yogurt, the juice of 1/2 lime, 1/2 tbsp dijon mustard, 1 tbsp maple syrup, 1/2 tbsp rice vinegar, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp sea salt. mix well.
7. toss everything together and enjoy!

substitution options

if you don’t have wild rice, you can use quinoa or brown rice as an alternative.

for the greens, kale or arugula can be great substitutes for spinach.

if you’re allergic to nuts, you can replace the almonds with sunflower seeds or pumpkin seeds.

and if you don’t have coconut yogurt, another thick dairy-free yogurt will work just fine but the taste will be a bit different!

storage

this salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 3 days.

if you’re planning to make it ahead, it’s a good idea to keep the dressing separate and add it just before serving to keep the salad crisp and fresh.

if you like my Satisfying Coconut Tofu Salad with Curry Tahini Dressing, you’ll also love these other recipes of mine!

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are you going to make my Satisfying Coconut Tofu Salad with Curry Tahini Dressing!?

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