Every week in the spring through to autumn, we get a Community Supported Agriculture (CSA) vegetable box delivered to our door. 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 Tofu Salad Bowl 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!
“Beets are a great summer vegetable and is a unique source of a phytonutrient called betalains. Betalains are a potent antioxidant and provide anti-inflammatory properties.”
Kale salad is one of my favourite go-tos because it is so hearty and is always in season. Kale, along with beets and carrots are sturdy vegetables and keep well, so leftovers can be made for healthy lunches during the week. The dressing also stores well and a big batch will last the whole 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.
When I moved here from Australia in 2013, Salad Bowls were a 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. The oil has been cut by half, and partially replaced with some water. Don’t worry, the tahini ensures that the dressing stays nice and creamy. I love that this dressing uses apple cider vinegar, which helps ensure we are getting at least one fermented food in per day for a healthy gut (see my post on Health Benefits of Fermented Foods).
Tofu Salad Bowl with Glory Bowl Dressing
Using Apple Cider Vinegar in your salad dressings is a great way to increase your intake of fermented foods. Make a big batch of this dressing and have it throughout the week. Once you try it you will never go back.
- 1 cup brown rice dry
- 2 350g bocks x-firm tofu organic
- 1 tbsp sesame oil
- 2 tbsp soy sauce or tamari organic
- 1 bunch kale de-stemmed
- 1 head salad greens
- 2 medium beets peeled and grated
- 2 medium carrots grated
- 1/4 cup sunflower seeds raw
For the salad dressing
- 1/4 cup nutritional yeast
- 1/4 cup water
- 3 tbsp soy sauce or tamari organic
- 3 tbsp apple cider vinegar unpasteurised
- 1/2 cup olive oil extra virgin
- 1 1/2 tbsp tahini
- 1 clove garlic minced
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.
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.
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.
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.
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.
Make it Seasonal: Omit fresh green lettuce in the winter months.