crispy rice salad

Crispy rice salad with kale, cucumber, buffalo tofu, roasted broccoli, creamy cashew dressing, cilantro and scallions! Hope you enjoy ❤️

recipe (makes 1 serving)

1. preheat oven to 475F
2. place 1/2 cup cooked jasmine rice onto a sheet pan with 1 tsp sesame oil and 2 tbsp scallions (I used a microwaveable packet of rice to save time!)
3. pat rice into a thin layer on the sheet pan and place into the oven for 20-25 mins
4. cut fresh kale into 1/2” thick ribbons and measure out about 1.5 cups of chopped kale
5. add 1 tsp olive oil to kale and massage, set aside while you make your dressing
6. to a blender add 1/2 cup cashews, 1/4 cup olive oil, 2 tbsp coconut aminos, 2 tbsp nutritional yeast, 1 tsp sesame oil, 1 tbsp minced garlic, 1 tbsp fresh ginger, 1 tbsp sriracha, and juice of 1/2 lime
7. pulse ingredients until you have a liquid consistency (option at add 1-2 tbsp water to make dressing thinner)
8. take the crispy rice out of the oven and decrease the heat to 375F
9. to a sheet pan add 1/2 cup broccoli florets sprayed with olive oil and sprinkled with roasted red pepper flakes
10. in a small mixing bowl add 1/4 cup of crumbled extra firm tofu and toss to coat with 2 tbsp tapioca starch
11. lay the tofu on the sheet pan with broccoli and spray with olive oil, and then place the sheet pan in the oven for 12-15 mins
12. once the tofu cools to room temp, place into a small mixing bowl and toss with 1/2 tsp paprika and 1/4 cup buffalo sauce
13. drizzle 2 tbsp of the dressing over the massaged kale, and then add a few slices of cucumber, roasted broccoli, and buffalo tofu
14. add another 1 tbsp of cashew dressing, 2-3 tbsp crispy rice, 1 tbsp fresh chopped cilantro, and 1 tbsp fresh chopped scallions, and enjoy.