Tofu and Wild Rice Salad


6 oz basmati rice
2 oz wild rice
9 oz firm tofu, drained and cubed
1 oz preserved lemon, finely chopped
4 oz bunch of fresh parsley, chopped


1 garlic clove, crushed
2 tsp clear agave syrup
2 tsp of the preserved lemon juice
1 tbsp cider vinegar
1 tbsp olive oil
1 small fresh red chili, seeded and finely chopped
1 tsp harissa paste (optional)
ground black pepper


  1. Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10-15 minutes to cook, while the wild rice will take 45-50 minutes. (It is possible to buy packets of ready-mixed long grain and wild rice. This takes 25 minutes to cook because the tough outer skin of the wild rice has been broken.)
  2. Whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to marinate for about 20 minutes while the rice cooks.
  3. Drain the two rice, rinse well under cold water and drain again. Place in a large mixing bowl.
  4. Mix the tofu, dressing, lemon and parsley into the rice. Serve immediately.

Makes 4 servings.

Source: Vegan Cooking

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