Kale Tofu Glory Bowl
This Kale Tofu Glory Bowl is an easy healthy recipe packed with crispy sautéed tofu, fresh grated veggies all on a bed of brown rice! The flavourful tahini dressing is adapted from the beloved Whitewater cookbook and is a definite winner.
Ingredients
Salad Dressing:
- 2 tablespoons soy sauce*
- 2 tablespoon cider vinegar
- 1 tablespoon tahini paste
- 1/3 cup nutritional yeast flakes
- 2 tablespoon water
- 1 clove garlic, crushed
- 1/2 cup vegetable oil
Salad Ingredients:
- 3 cups cooked brown rice
- 1 cup grated peeled beets
- 1 cup grated peeled carrots
- 3 cups kale, finely chopped and massaged**
- 1/2 cup almonds, rough chopped
- 1 350g package of firm tofu, cubed*** (extra firm or firm)
Instructions
Salad Dressing Directions:
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Add the soy sauce, vinegar, tahini paste, yeast flakes, water and garlic to the blender and mix until smooth.
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While the blender is running, add the oil in a steady stream. Can be made ahead and refrigerated.
Salad Directions:
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Prepare rice and set aside.
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Place the tofu cubes in a shallow dish and pour 1/4 of the dressing over to marinade while preparing the vegetables.
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Sauté the tofu cubes on all sides in a frying pan on medium heat with the dressing (for about 3-5 minutes).
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To assemble the bowls, place the cooked rice into 4 bowls, top with the beets, carrots, kale, almonds, and sautéed tofu cubes.
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Drizzle bowls with the dressing and devour!
Recipe Notes
*sub for GF soy sauce or tamari if needed.
**Kale has a naturally bitter taste: ensure that you de-vein your kale, 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! You can skip this step if desired.
***sub for chicken (be sure to cook through) or leave off if desired.