This tofu, sticky rice, and sriracha salad with vegan poppyseed dressing is a fresh, flavorful, and filling entree with Asian inspired flavor.
recipe originally published April 3, 2016
Waikiki Breakfast Salad
I recently spent 10 days in Honolulu with my mom, soaking up the sunshine and eating fresh food. It took a couple days to adjust to the time difference - the first night I couldn't get to sleep until past midnight, and still woke up at like, four in the morning.
Nothing a nap in the sun cannot fix, right?
We never really got past the early morning hours, though - always up by 5:30 or so. Most of our time on the island was spent at one of my favorite places, Embassy Waikiki Beach Walk. About two minutes to the beach, right in the middle of Beach Walk action and shops, daily cocktail hour and great breakfast.
Easy Poppyseed Dressing
I loved that there were massive bowls of greens available at the breakfast buffet! I had a salad from day one, and just never looked back. Miso soup was available, so there was a big bowl of tiny tofu cubes for the miso. I topped my salad with them instead.
Not a fan of salad for breakfast? These vegan breakfast recipes will have something to suit your cravings.
My salads in Hawaii had sriracha instead of dressing, but for this post vacation version I whipped up an Easy Poppyseed Dressing. I was looking for a slight punch of sweet, but you can use any dressing you like.
so, who's with me - salad for breakfast?
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- 3-4 ounces mixed greens
- 1-2 tablespoons Easy Poppyseed Dressing (recipe follows)
- 2 ounces extra firm tofu
- ⅓ cup cooked sticky rice
- 1 tablespoon furikake (*check label for vegan)
- 1-2 tablespoons sriracha
- ¼ cup pineapple juice (adjust for consistency preference)
- 2 tablespoons vegan mayonnaise (or cashew cream)
- ½ tablespoon vegan granulated sugar
- ½ tablespoon white vinegar
- 1 tablespoon poppyseed
- Slice tofu into small (1 centimeter) cubes.
- Arrange mixed greens on salad plate or bowl. Drizzle with Easy Poppyseed Dressing.
- Top with tofu cubes and warm sticky rice. Top with furikake and sriracha.
- To make the poppyseed dressing, whisk together all ingredients.
- Store in an airtight container in refrigerator up to one week.
dairy, egg, and gluten free, vegan
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Amount Per Serving: Calories: 432Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 459mgCarbohydrates: 22gFiber: 8gSugar: 9gProtein: 15g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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