Shroomami Salad

/ / Published in Salad for Dinner, Vegan
Shroomami Salad
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Prep Time Minutes 30
Cook Time 20 Minutes
Passive Time
Servings People
Prep Time Minutes 30 Cook Time 20 Minutes Passive Time Servings People
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This dinner salad is packed with superfoods, beautiful colors and bold Asian flavors. While it’s not exactly a “one-dish wonder,” it is a salad and meal in one dish. Each time I make this, people ask me to pass on the recipe, so here it is! Based on a salad from Sweetgreen restaurant, this one brings together your veggies, starch and protein in one bite, each with its own special taste. Roasted marinated tofu and mushrooms are placed alongside chewy bright green kale and wild rice, and topped with beets, spiced sunflower seeds and a miso dressing that adds a deep salty Asian flair. Bring the leftovers to work with you for lunch - unlike lettuce, kale does not wilt!
Ingredients
  • 2 Cups Wild rice, Cooked
  • 6 Cups Kale* shredded and rubbed between your hands for 2 minutes with 1 TBS olive oil and 1 tsp salt, until the kale turns soft and bright green.
  • 3 Beets, cooked peeled, sliced into ¼” bite sized pieces
  • 1/2 Cup Spicy sunflower seeds recipe below
  • 1 1/2 Cups Roasted Mushrooms recipe below
  • 1 1/2 Cups Roasted tofu recipe below
  • 3/4 Cup Miso Sesame Ginger Dressing recipe below
Ginger Miso Dressing
  • 2 TBS White miso paste
  • 2 TBS Tamari or Soy Sauce
  • 1 TBS Chili Flakes optional
  • 2 TBS Rice Vinegar
  • 1/2 tsp Sesame oil
  • 1/4 Cup Warm Water
  • 2 TBS Mirin
  • 1 inch Ginger Peeled and Minced
  • 1 Clove Garlic grated on a microplane
  • 1/2 Cup Oil
Spicy Sunflower Seeds
  • 2 cups Sunflower seeds, raw
  • 1 TBS Chili Powder
  • 1 Clove Garlic minced
  • 1 TBS Oil
  • 1/2 tsp Chili Flakes
  • 1 tsp Kosher salt
Roasted Mushrooms
  • 2 Portobello mushrooms washed, stemmed, cut into 1” pieces
  • 8 ounce Mushrooms, white cut in half or quarters, depending on size
  • salt and pepper to taste
Roasted Tofu
  • 3/4 lb Tofu, extra firm drained and patted dry with a paper towel
  • 1 TBS Oil
  • salt and pepper to taste
  • 1/4 Cup Tamari
  • 1 tsp Chili Flakes
  • 1/4 Cup Scallions sliced thin
  • 1/4 Cup cilantro** chopped
  • 1/2 tsp Sesame oil
  • 1 TBS Oil
  • 1 TBS Chili Flakes optional
  • 2 TBS Rice Vinegar
  • 1/2 tsp Sesame oil
  • 1/4 Cup Warm Water
  • 2 TBS Mirin
  • 1 inch Ginger Peeled and Minced
  • 1 Clove Garlic grated on a microplane
  • 1/2 Cup Oil
Ingredients
  • 2 Cups Wild rice, Cooked
  • 6 Cups Kale* shredded and rubbed between your hands for 2 minutes with 1 TBS olive oil and 1 tsp salt, until the kale turns soft and bright green.
  • 3 Beets, cooked peeled, sliced into ¼” bite sized pieces
  • 1/2 Cup Spicy sunflower seeds recipe below
  • 1 1/2 Cups Roasted Mushrooms recipe below
  • 1 1/2 Cups Roasted tofu recipe below
  • 3/4 Cup Miso Sesame Ginger Dressing recipe below
Ginger Miso Dressing
  • 2 TBS White miso paste
  • 2 TBS Tamari or Soy Sauce
  • 1 TBS Chili Flakes optional
  • 2 TBS Rice Vinegar
  • 1/2 tsp Sesame oil
  • 1/4 Cup Warm Water
  • 2 TBS Mirin
  • 1 inch Ginger Peeled and Minced
  • 1 Clove Garlic grated on a microplane
  • 1/2 Cup Oil
Spicy Sunflower Seeds
  • 2 cups Sunflower seeds, raw
  • 1 TBS Chili Powder
  • 1 Clove Garlic minced
  • 1 TBS Oil
  • 1/2 tsp Chili Flakes
  • 1 tsp Kosher salt
Roasted Mushrooms
  • 2 Portobello mushrooms washed, stemmed, cut into 1” pieces
  • 8 ounce Mushrooms, white cut in half or quarters, depending on size
  • salt and pepper to taste
Roasted Tofu
  • 3/4 lb Tofu, extra firm drained and patted dry with a paper towel
  • 1 TBS Oil
  • salt and pepper to taste
  • 1/4 Cup Tamari
  • 1 tsp Chili Flakes
  • 1/4 Cup Scallions sliced thin
  • 1/4 Cup cilantro** chopped
  • 1/2 tsp Sesame oil
  • 1 TBS Oil
  • 1 TBS Chili Flakes optional
  • 2 TBS Rice Vinegar
  • 1/2 tsp Sesame oil
  • 1/4 Cup Warm Water
  • 2 TBS Mirin
  • 1 inch Ginger Peeled and Minced
  • 1 Clove Garlic grated on a microplane
  • 1/2 Cup Oil
Instructions
  1. This recipe has lots various components, with a different preparation for each. Feel free to use all components or leave some out.
Spicy Sunflower Seeds
  1. Preheat the oven to 350°F.
  2. Toss the seeds with the other ingredients in a large bowl, until well coated. Spread the coated seeds out on a baking sheet in a thin even layer. Bake for 15 minutes or until well toasted, allow to cool completely before using. This will make lots of seeds – keep them stored in a ball jar for other uses or to snack on. They are yummy!
Ginger Miso Dressing
  1. Combine all ingredients in a wide mouthed jar and whisk and shake until combined. Add enough water to make it a thick but pour-able dressing
Roasted Tofu
  1. Cut the tofu into large bite sized pieces, toss with the oil, and season with salt and pepper. Place tofu on a foil lined sheet tray (either the one with the mushrooms or a separate one) in a single layer, broil alongside the mushrooms for 15-20 minutes, or until browned and slightly crispy – you may want to mix and turn the pieces for even browning. Once the tofu is nice and crisp, toss it in a bowl with the remaining ingredients to marinade & coat the tofu pieces.
Roasted Mushroom Mix
  1. Turn on your broiler and toss the mushrooms together with the oil and seasoning. Line a sheet tray with foil and lay the mushrooms on it in a thin even layer. Place in the oven under the broiler for 10-12 minutes, or until well browned and softened, rotate the baking sheet if necessary for even broiling. Note: If there is room, you can place the mushrooms on one side of the sheet pan and the tofu on the other and roast on the same tray.
To Assemble
  1. For family style meal, place on a large tray that has some depth. For individual servings, you can follow the instructions and place in a dinner sized bowl.
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