Ingredients

1 cup loosely packed wild nori seaweed (or substitute/adapt with your dried Dark Harbour dulse—start with ½-¾ cup crumbled for potency)
12 ounces extra-firm nigari tofu, cut into small cubes
Grated zest of 1 lemon
Fresh ginger (1-inch cube), peeled and grated
2 tablespoons honey (or maple syrup for vegan strictness)
Scant ½ teaspoon cayenne pepper
Other dressing ingredients (from the full recipe context: likely includes sesame oil, soy sauce/tamari, etc.—full details on the site, but the assertive notes are sesame, ginger, cayenne, and soy)
Plenty of cooked wild rice (about 4-6 cups cooked; use as the base)
Chopped fresh cilantro (generous handful)
Optional: Toasted pecans or walnuts for crunch

Instructions

Prep the seaweed: Toast the nori (or your dulse) lightly in a dry skillet or oven until crisp and fragrant. Crumble or tear into pieces.
Make the dressing: Whisk together the lemon zeInstructions
Prep the seaweed: Toast the nori (or your dulse) lightly in a dry skillet or oven until crisp and fragrant. Crumble or tear into pieces.
Make the dressing: Whisk together the lemon zest, grated ginger, honey, cayenne, and other elements (sesame oil, soy sauce, etc.) for a bold, spicy-sweet mix.
Cook/prep tofu: Pan-fry or bake the tofu cubes until golden and firm (optional marinade in some dressing).
Assemble: In a large bowl, combine the cooked wild rice, toasted seaweed, tofu cubes, chopped cilantro, and any nuts. Toss with the dressing until everything is well coated—the flavors infuse the rice and tofu deeply.
Serve: At room temperature or chilled. It holds well for leftovers.

By Heidi Swanson