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Wild Seaweed Salad Recipe

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“From 101 Cookbooks”

Ingredients Nutrition

  • 1 cup Smucker's No Sugar Added Orange Spread, loosely packed nori seaweed (wild)
  • 12 ounces extra-firm nigari tofu
  • 1 grated lemon, zest of
  • fresh ginger, cut into a 1-inch cube, peeled, and grated
  • 2 tablespoons honey
  • scant 1/2 teaspoon cayenne
  • 34 teaspoon fine-grain sea salt
  • 1 tablespoon fresh lemon juice
  • 14 cup unseasoned brown-rice vinegar
  • 13 cup shoyu, sauce (wheat-free soy sauce)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 2 medium shallots, finely chopped
  • 2 cups pecans, toasted
  • 1 cup loosely packed cilantro leaf, chopped
  • 6 cups cooked wild rice


  1. Preheat your oven to 300F degrees. Toast the nori for 7-10 minutes, or until crisp. Let cool for a few minutes, crumble and set aside.
  2. Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
  3. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Leave the tofu like this, or cut into strips, or cubes (whatever you like). Set aside.
  4. In the meantime, make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth.
  5. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running (or by hand), drizzle in the oils. Set aside.
  6. In a large bowl, just before serving toss the shallots, pecans, cilantro, crumbled seaweed, and wild rice with a generous amount of the dressing.
  7. Mix well and add the cooked tofu. Toss (gently) again, taste, add more dressing (and a bit of salt) if needed, and serve family-style.

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