I have been wanting to make the Kale Tofu Glory Bowl recipe from Whitewater Cooks for absolute ages – I have no idea what took me so long! I decided that today was the day. Ok, I lie. I wrote that part Monday: a week ago when I actually made it – let’s just say it’s been one of those weeks! I was craving a kale salad after eating the most delicious one at Azzurra restaurant in Collingwood (if you live in the area or are visiting, this restaurant is a MUST). As such I made a few adaptations of my own here.
I reduced the rice quantity, used kale instead of spinach and a wild and ambrosia rice mixture instead of brown rice, but you can use what you like, it’s all ridiculously healthy! There is no sense in messing with the salad dressing recipe (other than a bit less oil), it is pure perfection. If you are completely avoiding gluten make sure that you use a gluten-free version of your soy sauce. And in case you are wondering, don’t even try to leave out the nutritional yeast flakes. It adds so much to the dressing including a great source of vegetarian protein and B Vitamins. If you don’t want to make this dressing the closest I have tasted is the Little Creek dressing made right here in Kelowna. It’s amazing!
Fun fact: The concept of Meatless Monday is not new. During World War I, the U.S. Food Administration urged families to reduce consumption of key staples to aid the war effort with the introduction of Meatless Monday. It worked. Thanks to a gentleman named Sid Lerner, the campaign was revived in 2003 to help save the planet and our health. Nice work Sid.
Kale Tofu Glory Bowl
- 2 Tbps. soy sauce use a gluten-free version if you are intolerant
- 2 tablespoon cider vinegar
- 1 tablespoon tahini paste
- 1/3 cup nutritional yeast flakes found in natural foods stores
- 2 tablespoon water
- 1 clove garlic crushed
- 1/2 cup vegetable oil
- 3 cups cooked wild and ambrosia rice OR brown rice
- 1 cup grated beets
- 1 cup grated carrots
- 3 cups kale finely chopped and massaged*
- 1 cup almonds toasted and coarsely chopped
- 1 package of firm tofu cut into cubes
Salad Dressing Directions:
Add the soy sauce, vinegar, tahini paste, yeast flakes, water and garlic to the blender and mix until smooth.
While the blender is running, add the oil in a steady stream. Can be made ahead and refrigerated.
Prepare rice and set aside.
Place tofu cubes in a shallow dish and pour 1/4 of the dressing over to marinade while preparing the vegetables.
Sauté tofu cubes in a skillet on medium heat with the dressing (for about 5 minutes).
To assemble the bowls, place cooked rice into 4 bowls, top with beets, carrots, kale, almonds, and sautéed tofu cubes
Drizzle bowls with the dressing and devour!
*Kale has a naturally bitter taste: ensure that you de-vein your kale well, drizzle with a tablespoon of oil and a pinch of salt and massage it with your fingers for a minute to help remove the bitterness. Talk about a high-maintenance vegetable!