Wild Rice Salad with Pecans, Walnuts & Moroccan Tofu Cubes

Yields: 4 servings


From The Hodo Kitchen

Photo Credit: Colin Price

Styling: Jeffrey Larsen

Wild Rice Salad with Moroccan Tofu Cubes.jpg

A festive, earthy and unexpected side dish for winter! Easily swap out the rice with your favorite grains.


  • 1 8oz Hodo Moroccan Tofu Locate Product

  • 2 C cooked long grain wild rice

  • ¼ C chopped pecans

  • ¼ C chopped walnuts

  • 1 C chopped kale

  • ¼ C fresh cranberries

  • Salt and pepper 

  • ½ lemon

  • 1 T olive oil


  1. Cook your favorite long grain wild rice according to instructions on the packet (pro tip, for a more flavorful dish cook the rice in veggie stock instead of water).

  2. Remove stems from 3 leaves of kale, rinse and chop.

  3. Heat a small saute pan over medium-hi heat.

  4. Saute Moroccan Tofu Cubes. (there is no need to add oil, salt or pepper to the cubes…..everything is already in there!)  

  5. Saute the cubes until they become crispy and golden, remove from heat and place them on a plate to cool.

  6. Drizzle 1 T olive oil into bowl.

  7. Squeeze lemon into bowl.

  8. Season with a pinch of salt and pepper.

  9. Mix all ingredients together, taking care to make sure all ingredients are well distributed (pro tip, clean hands are the best mixing tool!)

  10. Serve warm or room temp!