Wild Rice, Squash, Kale & Smoked Tofu Salad

This is one of those dishes that is suitable for so many different occasions. Want a delicious side dish at a dinner party? Check. A lunch that can be prepped in advance and doesn’t need heating? Check. A warm and cosy, yet light and filling dinner? Checkkkk. The black rice can be subbed with pearl barley, bulgar wheat, giant couscous or quinoa and it really is a delight to both put together and eat.

Serves: 3 (main meals)



  • 1 butternut squash, diced
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp italian herbs
  • Salt & pepper to taste
  • Spray oil
  • 100g black rice
  • 225g smoked tofu (the tofoo co)
  • 1 shallot/brown onion, diced
  • 1 garlic, minced
  • 1/2 red chilli, diced
  • 100g kale


  1. Preheat oven to 180c. Place the squash on a lined baking tray and sprinkle over the paprika, garlic powder, herbs, salt & pepper. Spray about 10 sprays of oil then use your hands to make sure all of the squash is evenly coated. Bake in the oven for 20 minutes
  2. In the meantime, prepare the rice according to packet instructions, and cut tofu up into small chunks
  3. Once the squash has cooked for 20 minutes, remove from the oven, give it a shake then place back in the oven along with the tofu (you can add it to the same baking tray or a new one, just make sure everything is flat and the tray isn’t overcrowded). Again, bake for 20 minutes, turning the tofu half way
  4. While the squash, rice and tofu are cooking, heat a few sprays of oil in a pan and cook the garlic, chilli and onion. Once softened, add a tbsp of water along with some kale and cover the pan for about 5 minutes
  5. Once the kale is cooked, set aside. Allow the squash and tofu to cool and drain the rice. After about 10 minutes, mix everything together and serve (optional: drizzle over tahini and sprinkle over pumpkin seeds). Enjoy!

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