Sami’s Summer Tofu Salad with Glory Bowl Dressing

Samis Summer Salad Bowl with Glory Bowl Dressing

Every Thursday we get our Community Supported Agriculture (CSA) vegetable box delivered and our fridge fills up with fresh kale, beets and carrots. And every Monday night, after a weekend of one too many wines and late night pizzas, our household gets the pleasure of Sami’s yummy salad bowl. I don’t know of any better way to get through the Monday blues than with a tummy full of fresh veggies and whole grains. This Summer Tofu Salad with Glory Bowl Dressing uses a play on the notorious Whitewater Cooks Glory Bowl Dressing… if you haven’t tried it yet you are in for a treat!

Recipe for Summer Salad Bowl with Glory Bowl Dressing

“Beets are a great summer vegetable and is a unique source of a phytonutrient called betalains. Betalains provide antioxidant and anti-inflammatory properties.”

Kale salad is one of my favourite go-tos because it is so hearty. Kale, along with beets and carrots also keep well so leftovers can be made a few days in advance. The dressing also stores well and a big batch can be made to last the week. Making salad bowls in larger quantities helps set you up for a week full of nutrition and tasty lunches. For an extra nutrition boost top it with some fresh sprouts, a sprinkle of hemp hearts, or any other seasonal vegetable.

For my friends from Australia (including Sami), a salad bowl is new concept. Salad on top of rice? It does sound strange, but I promise you it is amazing. This one is topped off with crunchy sunflower seeds and a tasty dressing adapted from our own Nelson BC’s Whitewater Cooks Glory Bowl Dressing. Thanks for the recipe Sami!

Summer Tofu Salad with Glory Bowl Dressing

Adapted from

4 Servings
Prep Time:
Ready In:

Ingredients for Summer Tofu Salad with Glory Bowl Dressing

  • 1 cup brown rice, raw
  • 2 blocks x-firm organic tofu
  • 1 tbsp sesame oil
  • 2 tbsp organic soy sauce or tamari
  • 1 bunch of kale, de-stemmed
  • 1 head of fresh salad greens
  • 2 beets, peeled and grated
  • 2 carrots, grated
  • 1/4 cup sunflower seeds

  • For the salad dressing

  • 1/4 cup nutritional yeast
  • 3 tbsp water
  • 3 tbsp organic soy sauce or tamari
  • 3 tbsp apple cider vinegar, unpasteurised
  • 3/4 cup extra virgin olive oil
  • 1 1/2 tbsp tahini paste

Method For Summer Tofu Salad with Glory Bowl Dressing

  1. To prepare the rice rinse well under running water. Add to a saucepan with 2 1/4 cups of water. Bring to a boil, then turn down the heat and let simmer. The rice will be ready when all the water has evaporated, about 30-40 minutes. Quinoa can be used in place of brown rice.
  2. To prepare the tofu, cut tofu into rectangles about 1/2″ thick. Toss with sesame oil and soy sauce or tamari. Spread onto an oiled baking sheet and bake at 350 degrees Fahrenheit for 15 minutes.
  3. While the rice and tofu are cooking prepare the salad. First wash the salad greens and rip them into bite size pieces. Add greens to a bowl with carrot, beets and sunflower seeds. Set aside while you prepare the dressing.
  4. If you have a magic bullet, preparing the dressing is as simple as whizzing all the ingredients together. Otherwise add all ingredients to a bowl and whisk by hand until the ingredients are incorporated.
  5. When the rice and tofu are done, assemble by serving the rice in a bowl topped with the salad and sunflower seeds. Add the tofu and dressing on top. Enjoy!

Make it Grain Free: Replace the rice with lentils or roasted yams or sweet potato.
Bump up the Protein: Serve it with quinoa in place of brown rice, and sprinkle with hemp hearts.
Make it Soy Free: Boil 12 eggs to have in place of tofu. Use coconut aminos in place of soy sauce.

Nutritional Information

Amount per one of four servings

Calories: 490
Total Fat: 30g
Sodium: 500mg
Potassium: 900mg
Carbohydrate: 40g
Fibre: 7g
Sugar: 3g
Protein: 27g
Vitamin C: 90mg
Calcium: 450mg
Iron: 10mg

Samis Summer Salad Bowl with Glory Bowl Dressing

About Rachel

  • There’s nothing better than a big bowl of veggies on a Monday. I definitely don’t get enough of those on the weekend. Sounds delicious! I love the nutritional yeast in the vinaigrette

    • I agree! Time to make up for the weekend :) this week Sami experimented by switching tahini for peanut butter. It was like a satay salad!

  • Devon Grilly

    Is it really 42 tb of tamari?

    • Opps!! Thanks for picking up on that Devon. 2 tbsp. of tamari should be enough to make that tofu tasty! Enjoy :)

  • Lorri Crockett

    Please address the amount of tamari. Thank You.

    • Hey Lorri, sorry about that… it should say 2 tbsp. of tamari for that much tofu :) Enjoy!