I tossed this salad up as I went and with what I found in my fridge and pantry for a light easy dinner tonight. I haven’t been feeling great, sluggish, super heavily pregnant and just all around BLAH. I saw a photo of a salad one of my friends in Singapore had for lunch today and got inspired to make something similar. I am a major carb lover and if you ask anyone who knows me, they’d tell you I am SO not a salad person. So of course I had to somehow incorporate some carbs into my recipe! My friend had quinoa in hers, but I wanted something a little more substantial so I opted to use wild rice. It turned out amazing both in terms of texture and flavor!


I made my own Honey Pomegranate Vinaigrette for the salad, and topped it with sliced avocados right at the end just to make it extra filling. This preggo needs her calories! My first trip this morning to Whole Foods to get avocados was a fail because none of them were ripe! So in my dedication / major craving for a bright green creamy avocado, I drove out to Publix at 4pm when Mike got home to watch Emma, just to search for 1 ripe avocado. And I found it!!!!

In all seriousness, I was really just hoping that having lots of veggies today may make me feel better. I chugged a whole bottle of green juice too.

For Mike, I made this salad and some chopped tandoori seasoned chicken into a wrap! He thoroughly enjoyed it! You can also top the salad with smoked salmon or proscuitto (:

Ok so here goes. I hope you enjoy and don’t forget to tag me @aliciatipilly in your pictures if you do recreate this salad or a variation of it ! I love exchanging recipe ideas with you guys! X

Tandoori Tofu Wild Rice Chopped Salad 

What you need:

1 cup of wild rice

1 1/2 cups of water

1/2 tsp salt

1/2 tbsp olive oil

1 package of chopped salad (any kind really.. ideally it would have purple cabbage & carrots in it for some crunch)

1 package of extra firm tofu, cubed

Tandoori seasoning (optional) – you can just use salt and pepper if you prefer

1 ripe avocado

3 – 4 tbsp honey

2 tsp dijon mustard

2 – 3 tbsp pomegranate champagne vinegar OR balsamic vinegar

1 tsp of chia seeds

pinch of sea salt

Salt and pepper to taste


Pre heat oven to 400F.

Add wild rice, water, salt and olive oil to a pot. Bring to a boil then cover with lid and simmer for 15 minutes. Remove cover and let cool for 30mins.

Season tofu cubes generously with salt, pepper and tandoori seasoning. Spread cubes out on a non stick baking tray and bake in the oven for 20 – 25 minutes or until firm and brown. ( I didn’t use any oil and it browned nicely. You can drizzle some olive oil before baking if you prefer )

In a large mixing bowl, whisk together honey, dijon mustard, pomegranate champagne vinegar or balsamic vinegar, salt, and pepper. (Again, I didn’t add any oil and it was perfect. You can add a tbsp of olive oil if you’d prefer but I find it unnecessary calories)

Add cooled rice, chopped salad, baked tofu to the mixing bowl and toss til evenly coated in the dressing.

Refrigerate salad for at least 30 minutes

Top salad with sliced avocado, pinch of sea salt, and chia seeds before serving.