High-Protein Crispy Rice Salad (Vegan)

October 14, 2026

Bowl of crispy rice salad with crisp tofu, edamame, cucumber, carrot, cabbage, herbs and peanuts beside a jar of lime-chilli dressing

This crispy rice salad has golden, crunchy rice, crisp tofu, edamame and a sharp lime-chilli dressing over cool, fresh vegetables. Each serve has about 20g of plant protein, it is vegan, and it is ready in 30 minutes. The trick is simple: cold, day-old rice pan-fried in a single layer until it crackles.

It is a high protein crispy rice salad you can eat as a main, and it keeps well for lunch boxes if you pack the crispy parts separately.

Crispy Rice Salad Recipe

Serves: 4 | Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Protein: about 20g per serve

Ingredients

Crispy rice salad ingredients laid out: tofu, edamame, cucumber, carrot, cabbage, herbs, peanuts, rice, lime and chilli

Crispy rice and tofu

2 cups (about 330g) cold cooked jasmine rice (day-old is best)
450g firm tofu, pressed and cut into 2cm cubes
2 tbsp neutral oil (such as rice bran or canola), divided
1 tbsp cornflour
Pinch of salt

Salad

200g shelled edamame, cooked and cooled
2 Lebanese cucumbers, sliced
1 large carrot, grated or cut into matchsticks
2 cups (about 150g) finely shredded cabbage
2 spring onions, sliced
1 large handful coriander and mint leaves
50g roasted peanuts, roughly chopped

Lime-chilli dressing

3 tbsp lime juice
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tsp sesame oil
1 long red chilli, finely chopped
1 small garlic clove, grated
1 tbsp water

Method

Dry the tofu. Press the tofu for 10 minutes, then toss with the cornflour and a pinch of salt.
Crisp the tofu. Heat 1 tbsp oil in a large non-stick pan over medium-high heat. Cook the tofu for 8 to 10 minutes, turning, until golden on most sides. Remove and set aside.
Crisp the rice. Break up the cold rice with your fingers. Add the remaining oil to the pan, then press the rice into an even layer. Cook for 4 to 5 minutes without stirring, then flip in sections and cook another 3 to 4 minutes until golden and crunchy.
Make the dressing. Whisk all the dressing ingredients together.
Assemble. Toss the cucumber, carrot, cabbage, edamame, spring onion and herbs with half the dressing. Top with the crispy rice, tofu and peanuts, then drizzle over the rest of the dressing. Serve straight away.

Cold cooked rice frying in a single layer in a pan until golden and crunchy

Nutrition (per serve, estimate): about 20g protein.

Tips to get crispy rice

Use cold, day-old rice. Fresh rice is too wet and steams instead of crisping. Spread cooked rice on a tray and chill it uncovered for at least 2 hours, or overnight.
Press it into one layer and leave it alone. Stirring too early breaks up the crust.
Use a hot pan and enough oil. The rice should sizzle when it hits the pan.
Air fryer option: toss the cold rice with 1 tbsp oil and a pinch of salt, spread it out and air fry at 200°C for 12 to 15 minutes, shaking every 4 minutes. Air fry the tofu cubes at 200°C for 10 to 12 minutes.
Dress at the last minute so the rice stays crunchy.

Crispy rice salad dressing

Lime-chilli dressing being drizzled over a crispy rice salad with tofu and edamame

The dressing is the sharp, salty-sweet hit that balances the crunchy rice. Make it up to 3 days ahead and keep it in a jar in the fridge. For more heat add another chilli; for less, deseed it.

Make it a high-protein meal

This salad already has about 20g of protein per serve. If you want more:

Add an extra 100g tofu or edamame per serve.
Have it with a cold plant based protein powder shake on the side. One 50g serve of our powder has about 35g protein, which brings the meal to roughly 55g.
Try a vegan protein powder in a Vanilla or Chocolate smoothie as an afternoon snack to build the day's total.

Variations

Peanut-free: swap the peanuts for toasted pumpkin seeds.
Gluten free: use tamari that is labelled gluten free and check the cornflour.
More veg: add shredded red cabbage, snow peas or radish.

Storage

Keep the crispy rice, tofu and salad in separate airtight containers in the fridge for up to 3 days. Re-crisp the rice in a hot pan or air fryer for 3 to 4 minutes. Dress just before eating.

Crispy rice salad FAQs

How do you make crispy rice for a salad?

Use cold, day-old cooked jasmine rice, press it into an even layer in a hot oiled pan and leave it to cook for 4 to 5 minutes before flipping. You can also air fry it at 200°C for 12 to 15 minutes.

Why isn't my crispy rice crispy?

The rice is usually too fresh and wet, the pan is not hot enough, or the rice was stirred too early. Chill the rice first, use a hot pan and let it form a crust before you move it.

Can I make crispy rice in an air fryer?

Yes. Toss cold rice with a tablespoon of oil and a pinch of salt, spread it out, and air fry at 200°C for 12 to 15 minutes, shaking every few minutes.