GLORY BOWL SALAD WITH TAHINI DRESSING
(Inspired from Whitewater Cooks)
The dressing can be adjusted as you like, I’ve seen variations which use lemon juice and ginger – which would add lots of freshness. Use whatever you have one hand – that goes for the salad too, quinoa or any other grain will work just fine.
Quantities below will leave you with extra tofu and dressing. Cook up a large batch of brown rice for easy meals throughout the week. Glory days x
1 block organic firm tofu
3 tablespoons tamari
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 1/2 tablespoons toasted sesame oil
1 cup cooked short grain brown rice
2 small carrots, grated or ribboned
1 small beet, grated
3 cups baby spinach
A few handfuls of toasted seeds (sesame, sunflower, or pumpkin)
Mixed sprouts, optional
1/4 cup tahini
1/4 cup apple cider vinegar
1/2 cup nutritional yeast flakes
2 gloves garlic
3 tablespoons tamari or soy sauce
1 tablespoon maple syrup
1/4 cup olive oil or neutral oil (grape seed or canola)
1/4 cup water
Preheat oven to 400 F.
In a small bowl whisk together tamari, maple syrup, apple cider vinegar and sesame oil.
Using your hands (over the sink) squeeze as much water out of the tofu as possible. Slice tofu into desired shape and size, triangles as shown here or smaller cubes will do. Place tofu on a cutting board lined with kitchen towel. Cover with a top layer of kitchen towel and use something heavy to weigh the whole thing down, I use the lid of my dutch oven but a plate with a can of tomatoes on top does the same thing. ‘Press’ the tofu for at least 10 minutes, if possible let it sit for 30 minutes. The longer you press the tofu, the better the texture. Slice into cubes and toss in marinate. Let marinate for 30 minutes or longer. Can be prepped in the morning and left in the fridge to marinate.
Place cubed marinated tofu on a baking sheet lined with parchment. Bake in the oven in crispy, about 20 minutes, flipping halfway through.
Wilting the spinach is an optional step, it is equally delicious if left raw. To wilt the spinach simply heat a small amount of olive oil in a skillet, add spinach and a dash of salt. Stir until just starting to wilt and dark green.
Make the dressing – in a blender add the tahini, garlic, vinegar, tamari, yeast flakes and combine until blended. Add the oil in a steady stream and continue blending. Taste, and thin out with water.
Place the cooked rice in the bottom of your favorite big bowl, add the veggies and spinach then top with crispy tofu and seeds – smother in as much dressing as you like.
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