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This high-protein Crispy Rice Salad has it all: seasoned baked rice with a ton of crunch, shredded Five Spice tofu, and fresh veggies, all tossed in a drinkable ginger soy dressing. It may be the best salad of all time! Vegan, Gluten-Free Option.
I have been loving the viral crispy rice salad trend on social media, and this high protein Vegan Crispy Rice Salad is my official contribution! It swaps the leafy greens for a high-protein mix of baked shredded tofu, crispy toasted rice, edamame, cucumbers, and bell peppers. It’s all tossed in a savory soy ginger dressing for a texture- and protein-rich meal packed with umami flavor.
Table of Contents
Why You’ll Love This Recipe:
I can’t stop eating this Crispy Rice Salad with Soy Ginger Dressing. 😍 Plain and simple, it’s the best salad that checks all the boxes: crispy, crunchy textures, layers of punchy Asian-inspired flavors, and enough plant protein to keep me full for hours. I love how roasting the rice in the oven gives it an insanely delicious nutty flavor, and a perfectly crispy texture that makes it a sort of healthier crouton!
- Extra Protein: Thanks to a powerhouse duo of shredded tofu and shelled edamame, this goes from “side salad” to a completely satisfying, high-protein main dish.
- Bold Flavors: Five spice crispy rice amps up the Chinese-inspired flavors, while hoisin sauce in the tofu guarantees layers of umami in every bite.
- A Drinkable Dressing: It’s bright, zesty, and takes all of 2 minutes to make in a blender!
Just like my Vegan Takeout-Style Fried Rice, this salad is hands down one of the best ways to clean out your fridge and bring new life to day-old rice.
What You Need for This Asian-Inspired Rice Salad
This salad is more like a flavor and texture party, thanks to these 4 components:
- Five Spice Crispy Rice: pre-cooked and cooled rice is seasoned with oil, soy sauce, and a Chinese five spice blend. You can cook the rice the same day or use the leftover rice already in your fridge.
- Sticky Shredded Tofu: making this salad with shredded tofu as opposed to tofu cubes or slices ensures you get some in every bite. Seasoned with hoisin sauce, soy sauce, and sriracha, you won’t want to miss out on those salty, spicy-ish flavors.
- Soy Ginger Dressing: blending oil, soy sauce, lime juice, hoisin sauce, ginger, garlic, and sesame oil together yields a tangy, punchy dressing that’s so good, you’ll want to drink it straight from the blender.
- Salad: everything is layered over a refreshing salad made up of edamame, cucumbers, carrots, bell peppers, and green onions.
How to Make a Vegan Crispy Rice Salad
- Toss the cooked rice with the oil, soy sauce, and Five Spice. Transfer to a baking sheet and spread it into a thin layer.
- Add the shredded tofu to the bowl and season with oil, soy sauce, and hoisin sauce. Mix to combine, then transfer it to the second baking sheet and spread it into an even layer.
- Bake the rice and tofu in the oven.
- Meanwhile, blend the oil, soy sauce, lime juice, hoisin sauce, ginger, garlic, and sesame oil until the dressing is emulsified.
- Add the cooled rice and tofu to a large salad bowl and top with the edamame, cucumbers, carrots, bell peppers, and onions. Pour half of the dressing on top and mix to combine.
- Divide the salad between serving plates and top with extra dressing and chili crisp. Enjoy!
Caitlin’s Cooking Tips
- If you have the time, cook the rice 1 day in advance. Technically, you can make crispy rice with both freshly cooked and leftover rice, but day-old rice toasts faster and will become extra crunchy in the oven.
- Use clean hands to work those seasonings into the rice. It feels a little messy, but it’s my go-to method for evenly distributing those wonderful umami flavors and for breaking up any clumps of rice.
- Don’t overcrowd the sheet pans, or else the rice and tofu won’t get crispy. I like to use the back of a flat spatula to spread and press the rice into a flat, thin layer on one of the sheet pans. On the second pan, I leave some room in between the tofu shreds to help them crisp up around the edges.
Serving Suggestions
I love making crispy rice salads for refreshing summer meals. All that protein and fiber from the tofu and edamame make one serving filling enough to enjoy on its own! Instead of spending more time preparing side dishes, I’ll treat myself to a big bowl and dive into the crunchy, flavorful goodness.
It’s a game-changer for meal prep, too. Everything, from the rice to the tofu to the dressing, can be prepped ahead of time. I like to store the components in separate containers in the fridge, and then, when lunch rolls around, throw everything together for a fresh, crunchy meal.
If you do want to stretch this salad a bit further, I’d recommend topping it with sliced vegan chicken or diced avocado for more bulk. You could also serve it with a warm bowl of this Vegan Miso Soup or a batch of these 15-Minute Garlic Green Beans.
If you’re looking for more vegan salad recipes that ditch the greens, you’ll also love this Strawberry Avocado Crunch Salad, this Spicy Peach and Chickpea Salad, and this Dilly White Bean Cucumber Salad!
How to Store Crispy Rice Salad
Any leftover salad can be stored in an airtight container in the refrigerator for up to 5 days. The rice and tofu won’t be as crispy after sitting, but everything will taste great.
All of the components can be made in advance if you’re planning on eating this for meal prep! Store the tofu, rice, dressing, and salad vegetables in separate containers in the fridge for up to 5 days, then assemble right before serving. The rice will get a bit chewier over time, but it’s still very tasty!
Freezing is not recommended.
Substitutions and Variations
- Gluten-Free Variation: Make sure you use gluten-free hoisin sauce, and replace the soy sauce with tamari or gluten-free soy sauce.
- Frozen Rice Option: You can also make crispy rice with frozen and thawed leftover rice. Pat it dry with paper towels first to soak up as much moisture as possible before tossing it with the seasonings and baking.
- Add Fresh Herbs: If you’re craving some freshness, feel free to combine the green onions with fresh cilantro, parsley, and/or mint leaves.
- Optional Vegetable Add-Ins: There’s room for shredded purple cabbage, pickled ginger, and snap peas here if you’re looking to mix and match the veggies.
- More Garnish Ideas: I love the chili crisp on top, but if you want an extra “something,” you can top your salad with crushed peanuts, sesame seeds, and/or diced avocado.
Recipe FAQs
I like jasmine and basmati rice best, but both long-grain and short-grain white rice or brown rice will work well. Long-grain rice tends to be light and crispy, while short-grain rice keeps some of its chew.
Yes, as long as you air fry it in an even layer in the basket (you may need to do this in batches). Air fry it at 400ºF for 8 to 10 minutes or until it’s crispy.
The rice is at its crispiest right after baking. I recommend storing the crispy rice in its own container in the fridge and tossing it with the veggies and dressing right before eating so it doesn’t get too soggy.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Crispy Rice Salad with Easy Ginger Dressing (High-Protein)
Ingredients
For the Five Spice Crispy Rice:
- 2 cups cooked and cooled rice
- 1 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- 1/2 teaspoon Five Spice
For the Sticky Shredded Tofu:
- 16 ounces super firm tofu shredded on a box grater
- 1 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1-2 teaspoons sriracha optional, for a spicy tofu
For the Soy Ginger Dressing:
- 1/4 cup avocado oil
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1 tablespoon hoisin sauce
- 1/2 ” knob of ginger peeled
- 1 clove of garlic
- 2 teaspoons toasted sesame oil
For the Salad:
- 16 ounces shelled edamame cooked according to package instructions
- 3 Persian cucumbers thinly sliced
- 1 cup grated carrot about x medium
- 1 red bell pepper thinly sliced
- 3-5 green onions thinly sliced
- Chili crisp for drizzling on top (optional)
Instructions
- Prep: Preheat the oven to 420F, with one rack in the top third of the oven and another rack in the middle. Set 2 baking sheets aside; if they are not nonstick, I recommend lining them with parchment paper or a reusable silicone mat.
- Season the Rice: Add the cooked rice to a large mixing bowl and add in the oil, soy sauce, and Five Spice. Start by mixing with a spatula, but switch to your hands to fully break up all clumps of rice and make sure everything is mixed together. If your rice is older and very dry, I recommend adding 2-3 tablespoons of water to the mix to rehydrate it and make it easier to break apart. Transfer the rice to one of the baking sheets and use the back of a flat spatula to press it into a thin layer on the tray. Set Aside.
- Season the Tofu: Add the shredded tofu to the same bowl you used for the rice and season with oil, soy sauce, and hoisin sauce. Mix well with a spatula, until combined. Transfer the tofu to the other baking sheet and use a spatula to spread it out evenly, so there is some space between the shreds.
- Bake: Place the rice on the top rack of the oven and the tofu in the middle rack of the oven, then bake for 20 minutes. Remove from the oven, mix the rice well, then spread it out again on the baking sheet. Repeat the same process with the tofu. Return the tofu and rice to the oven, but place the tofu on the top rack and the rice in the middle this time. Bake for another 10 to 15 minutes, until the rice is crispy and brown and the tofu has crispy edges.
- Make the Dressing: In the meantime add the oil, soy sauce, lime juice, hoisin sauce, ginger, garlic, and sesame oil to a bullet blender or high speed blender. Process for 45 to 60 seconds, until the dressing is emulsified and a light tan color. Set aside.
- Assemble: Let the rice and tofu cool on their baking sheets for a few minutes, then add both to a large bowl (Note: do not add the rice if you are not serving immediately; see the recipe notes for more information). Top with the edamame, cucumbers, carrot, bell pepper, and onions, then pour half of the dressing on top. Mix well.
- Serve & Store: Divide the salad between serving plates, then top with extra dressing and chili crisp, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Video
Recipe Notes
- Crispy Rice: If you plan to serve this recipe immediately I recommend mixing in the crispy rice with the other salad ingredients in step 6. Otherwise, keep the rice off to the side and sprinkle it on top of each portion. You can store leftover rice in a separate airtight container in the fridge for up to 5 days, though it will get a little more chewy with time.
- Gluten-Free: Use gluten-free soy sauce or tamari to make this recipe gluten-free, and use a gluten-free hoisin sauce.
- Nut-Free: Omit the sesame oil from the recipe; you can stir in 2 teaspoons of chili crisp into the dressing if you want a little extra “something”
- No Blender? No problem! Finely grate the ginger and garlic, then add them to a gar with the remaining dressing ingredients. Shake vigorously until emulsified.
