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February 22, 2023

GF Vegan Grilled Peach Salad with Grilled Smoked Tofu & Curry Spiced Golden Rice

Eating seasonal is very important to our bodies and our planet as well. Mainly because we do no harm with transporting ingredients from thousands of kilometers away and also because our bodies are naturally cyclical. Hence body knows when it’s time to change season and a healthy balanced body craves seasonal produce. Another awesome thing in this is, that nature always provides us with what we need in the season – our seasonal veggies, fruits and herbs contain all the nutrients our bodies need in the season, not to mention the medicine as well.

So here, peaches and nectarines are in season now, so they became a top ingredient in my dishes. Have you ever tried to grill them? Try it! The weather is still good enough, so you can have an autumn get together with your friends and family enjoying a wonderful BBQ with this grilled peach salad.

If you’re not gluten free, you can use tempeh instead of the tofu.

Ingredients:

2 big nectarines
400g smoked tofu
1 cup arugula
1 cup romaine lettuce
1 small shallots, finely cut into slivers
1 small English cucumber, sliced thin
2 small baby bell pepper, chopped
1 cup cherry tomatoes, chopped
100g vegan cheese, finely cubed
2 cups basmati rice
1/2 ts garlic powder
1 ts turmeric powder
2 ts madras curry powder
4 cups water/veggie stock
1 ts salt
1 tbs oil
1 tsp crushed ginger
2 tbs truffle oil
1 tbs balsamic vinegar
1 ts lime juice
1 ts maple syrup
1/2 tsp dijon mustard
salt, lemon pepper to taste

Method:

For the rice:

Heat a tablespoon of oil in a medium-sized pot.
Add ginger, garlic and turmeric powder and curry and cook for 30 seconds.
Stir in the rice and mix until well covered, then pour in the water/stock and season with salt.
Allow to simmer until most of the water has been absorbed.
Cover with a lid then turn the heat down to its lowest setting.
Cook for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.

For the salad:
While the rice is cooking you have enough time to grill the peaches and the tofu and to assemble the salad.
Start by heating up your grill pan over medium-high heat. Place the sliced or halved nectarine slices on the pan and grill each sides until lightly charred. Adjust the temperature if needed, depending on the type of your grill pan you might need higher or lower heat.
When done set them aside and do the same with the tofu. If you’d like your nectarines taste a bit smoky too, start with grilling the tofu and the nectarine after so it will absorb the smoky flavors from the pan.
Wash and chop up the salad ingredients while the nectarine and tofu is on the grill.
In a large bowl mix together lettuce, arugula, shallots, cherry tomato, cucumber, baby peppers.
For the vinaigrette:
Whisk together truffle oil, balsamic vinegar, lime juice, maple syrup and mustard in a small bowl or jar (I like jars because you can just easily shake them and they incorporate much faster).  Taste and adjust seasoning with salt and lemon pepper.
When everything is done, transfer the salad and rice on plates, place grilled nectarines and tofu over them, Sprinkle with grated or cubed vegan cheese (optional) and add vinegraitte on top as your preference.
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