WILD RICE SALAD WITH HALLOUMI & MISO DRESSING

I had one of those weekends, where you go out a little too much and eat a little too much. It was needed, no doubt, no regrets. But come Sunday, after Sal's pizza on Friday and Ace Burger on Saturday, some wine and cider here and there, I was feeling seriously veggie deprived. So I did a new play on a buddha bowl, and it nourished me, as always!

This dish holds up so well over a few days, the longer it marinates the better it gets, really. It can be consumed hot or cold, tastes heavenly both ways. These are the dishes I live for.
I also found halloumi at Sobeys and was extremely excited. I decided to throw it in, even though it totally doesn't relate to the other Asian-y ingredients, but it worked. And I would recommend it! Halloumi makes anything taste better though, doesn't it?

WILD RICE SALAD WITH HALLOUMI & MISO DRESSING
serves 3-4 (or 1 for 3-4 days)
adapted from
The Sprouted Kitchen

1/2 cup wild rice (or any rice you have on hand)

1 block the firmest tofu you can find, organic is always the way to go with tofu I find
4 tsp coconut oil
2 tsp soy sauce or tamari
fresh ground pepper

1/2 cup halloumi, cubed
1 cup of shredded carrots & red cabbage
2 cup broccolini (or broccoli)
1 cup kale, shredded
3 tbsp sesame seeds, toasted is always better
handful of cilantro
1/4 avocado, cubed 

Miso Dressing

2 tbsp miso
2 tbsp agave or honey or maple syrup or brown rice syrup
2 tbsp sesame oil
2 1/2 tbsp rice vinegar
1 inch cube of ginger minced
Juice of half an orange 

Cook your rice according to instructions on the bag. 

Whisk all your ingredients for the miso dressing and set aside. If you don't have an orange on hand you can use about 1/4 cup of bottled orange juice, but freshly squeezed orange really makes the world of a difference.

Press your tofu for at least 15 minutes ahead of time. Wrap it in some paper towel and place it in a bowl with something heavy atop (I put my dinner plates on top). Let the liquid drain as long as possible. Then cut tofu into cubes.

Warm up oil, preferably over a heavy pan or cast iron that has enough surface area to hold all the tofu without overlap, on medium-high heat. Add the tofu and sauté for about 5 minutes. Sprinkle your soy sauce on and fresh ground pepper and continue to stir for another few minutes, until you have a nice crust and your tofu is golden brown.

Transfer to a large bowl where you will start your salad and turn the pan to medium heat. Add another tsp of coconut oil and sauté the halloumi, stirring almost constantly. You will notice your halloumi will start melting, and once it starts losing it's shape it's time to take it off! Add it to your large bowl.

Take two more tsp of coconut oil with pan at medium heat. Add your carrot, cabbage and broccolini. Sauté for about 5 minutes until your broccolini turns a vibrant green then add your kale. Sauté for another 2 minutes or so, until kale is wilted.

Toss all your veggies in with your tofu and halloumi and add cooked rice. Toss with miso dressing, sesame seeds, and cilantro. Top with avocado for serving. 
Add dressing as you like, I had a little left over and added it to the salad in following days when re-heating over the stovetop.
and Voila! Enjoy.

*avoid adding any salt. It's tempting, but with the soy sauce and miso you really don't need it!