Uploaded January 2026 | Updated September 2026, 2 weeks ago
Maple Sesame Tofu Crispy Rice Salad👇🏼😍 Packed with crunch, flavour, protein and fibre. It’s the perfect nourishing meal to fuel your day!
*Canadian Maple Partner*
Serves 3
Macros per serve: 570 cals, 30g protein, 26g fat, 45g carbs, 17g fibre.
Rice:
200g cooked rice, cooled (about 1 1/2 cups)
2 tsp olive oil
1 tsp low sodium soy sauce
Crispy Maple Sesame Tofu:
300g firm tofu
1 tbsp Canadian maple syrup
1 tsp soy sauce
1 tbsp corn starch
1 tbsp sesame seeds
2 tsp olive oil
Other:
200g cooked edamame
1 medium carrot, julienned
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, sliced
1 big handful fresh mint, chopped
1 big handful fresh coriander, chopped
Dressing:
2 tbsp smooth peanut butter
Juice from 1/2 lime
1 tbsp Canadian maple syrup
1 tbsp soy sauce
Preheat the oven to 200°C. Line two baking trays with baking paper.
Add the rice to a tray with the olive oil and soy sauce. Toss until evenly coated and spread the rice out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden - avoid overcooking.
Dice the tofu into cubes and add to a bowl with the maple syrup, olive oil, soy sauce, corn starch and sesame seeds. Toss until well coated. Spread the tofu out on the second tray and bake for 25 to 30 minutes, until golden and crisp.
Whisk the peanut butter, lime juice, maple syrup and soy sauce together in a small bowl until smooth. You can adjust the texture by adding more peanut butter to thicken or some water to thin.
Add everything to a large salad bowl and drizzle over the peanut dressing, then toss and enjoy.
#vegan #easyrecipes #salad #tofu #plantbased
Maple Sesame Tofu Crispy Rice Salad👇🏼😍 Packed with crunch, flavour, protein and fibre. It’s the perfect nourishing meal to fuel your day!
*Canadian Maple Partner*
Serves 3
Macros per serve: 570 cals, 30g protein, 26g fat, 45g carbs, 17g fibre.
Rice:
200g cooked rice, cooled (about 1 1/2 cups)
2 tsp olive oil
1 tsp low sodium soy sauce
Crispy Maple Sesame Tofu:
300g firm tofu
1 tbsp Canadian maple syrup
1 tsp soy sauce
1 tbsp corn starch
1 tbsp sesame seeds
2 tsp olive oil
Other:
200g cooked edamame
1 medium carrot, julienned
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, sliced
1 big handful fresh mint, chopped
1 big handful fresh coriander, chopped
Dressing:
2 tbsp smooth peanut butter
Juice from 1/2 lime
1 tbsp Canadian maple syrup
1 tbsp soy sauce
Preheat the oven to 200°C. Line two baking trays with baking paper.
Add the rice to a tray with the olive oil and soy sauce. Toss until evenly coated and spread the rice out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden - avoid overcooking.
Dice the tofu into cubes and add to a bowl with the maple syrup, olive oil, soy sauce, corn starch and sesame seeds. Toss until well coated. Spread the tofu out on the second tray and bake for 25 to 30 minutes, until golden and crisp.
Whisk the peanut butter, lime juice, maple syrup and soy sauce together in a small bowl until smooth. You can adjust the texture by adding more peanut butter to thicken or some water to thin.
Add everything to a large salad bowl and drizzle over the peanut dressing, then toss and enjoy.
#vegan #easyrecipes #salad #tofu #plantbased
