Wild Seaweed Salad Recipe

INGREDIENTS

• 1 cup of loosely packed (wild) nori seaweed
• 12 ounces extra-firm nigari tofu
• Grated zest of 1 lemon
• Fresh ginger, cut into a 1-inch cube, peeled, and grated
• 2 tablespoons honey
• scant 1/2 teaspoon cayenne
• 3/4 teaspoon fine-grain sea salt
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup unseasoned brown-rice vinegar
• 1/3 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 leaves/stems, chopped
• 6 cups cooked wild rice