Filled with fibre and antioxidants, this filling, satisfying and totally Ukrainian-inspired dish comes together with a few simple ingredients and also happens to be vegan and gluten-free! It makes 3-4 servings, (3 large bowls, 4 smaller bowls).
Cook the rice according to the instructions (see note below). Make the dressing and prep the other ingredients while the rice is cooking.
Pour boiling water over the raw cashews and let them sit for 20 minutes. Once the cashews have soaked, drain them and place them in a blender. Add the water, nutritional yeast, apple cider vinegar, garlic and salt and blend until smooth. Set aside.
Cut the tofu into 1/2" cubes. Heat 2 tablespoons of avocado oil in a large pan over medium heat. For crispy tofu, toss the tofu cubes in the cornstarch (you can skip the cornstarch if desired). Lightly sauté the tofu on all sides until just golden brown. Transfer the tofu to a plate.
Heat the remaining tablespoon of oil over medium heat and add the beet greens and season with salt and pepper. Toss and sauté until they are just wilted, 2-3 minutes. Transfer to a plate or bowl.
Divide the rice among the bowls (this makes 3 large bowls or 4 smaller bowls). Top each bowl with a portion of tofu, grated beets, sautéed greens and dill. Drizzle with the dressing and serve immediately.
*We used Calrose rice (the method will vary depending on the type of rice used, follow package instructions - these are the instructions for the Calrose rice):