Zesty Vegan Wild Rice Salad with Tofu and Lemongrass Dressing

Wild rice salad with tofu and lemongrass dressing in a white bowl with serving spoons.

Zesty vegan wild rice salad with tofu and lemongrass dressing is a power salad revival celebrating easy Instant Pot wild rice and irresistible flavor. 


Units Scale

Lemongrass tofu (follow the link for instructions)

For the Salad

  • 1 cup of wild rice
  • 1/4 teaspoon of salt
  • 1 small head of broccoli (2 1/2 cups of florets and diced stalks)
  • 1 bunch of scallions (about 8), sliced with the green and white parts separated
  • 1 cup chopped cilantro (use basil or parsley as a substitute)
  • 1/3 cup chopped peanuts


  • 1 stalk of lemongrass peeled and cut into pieces
  • 2 tablespoons of ginger
  • 1/2 cup lime juice
  • 1/4 cup soy sauce or Tamari
  • 1-2 tablespoons of sriracha or another chili sauce
  • 6 - 8 pitted dates


  1. Prepare the tofu. Press the tofu if needed, then prepare the marinade. Let the tofu sit while you prep the rest of the ingredients.
  2. Cook the rice. Rinse the wild rice, then add it to the Instant Pot with 1 ¼ cups of water and ¼ of a teaspoon of salt. Set the steam handle to Sealing. Cook on High Pressure for 22 minutes. When the cooking cycle is complete, let the pot sit for 10 minutes (natural pressure release). Then carefully open the steam release valve and let the rest of the steam release. Then carefully release the lid.
  3. Bake the tofu. As soon as you start the Instant Pot (or right before). Bake the tofu on a lined baking sheet as directed in the recipe.
  4. Make the dressing. Add the white parts of the scallions, lemongrass, ginger, lime juice, soy sauce, sriracha, and dates to a blender or food processor. Blend until smooth. If the dressing is too thick, add more lime juice or a touch of water.
  5. Steam the broccoli. Adjust the level of water in a wide pot just shy of the bottom of your steamer basket. Bring the water to boil, then add the broccoli florets and diced stems. Cover the pot and steam the broccoli for 2-3 minutes or until the broccoli is green and tender. Promptly remove the pot from the burner and remove the lid to stop the cooking process.
  6. Make the salad. Combine the rice, broccoli, green parts of the scallions, tofu, and cilantro. Add the dressing and mix to combine. Fold in a few chopped peanuts or save them for the top of the salad. 


  • To cook wild rice on the stovetop, add the rice with 4 cups of water. Bring the pot to a boil, then reduce the heat to simmer. Cover the pot with the lid cocked so that there is an air vent. Cook the rice for 40 minutes or until tender. Depending on your wild rice, it can take up to another 15 minutes to cook. Once the rice is done, drain it in a fine-mesh strainer.
  • If you don't have fresh lemongrass, here are a few substitutes that will work for lemongrass dressing. For 1 stalk of lemongrass, try 1 teaspoon dry lemongrass or the zest of ½ a lemon, or ½ a preserved lemon, or 1 tablespoon of lemongrass paste.

Keywords: lemongrass dressing, lemongrass tofu, wild rice, Instant Pot, vegan wild rice salad

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