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).
Kale Quinoa Salad with Baked Tofu and Glory Bowl Dressing
- 1 cup quinoa dry
- 1 350g block extra-firm tofu organic
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce or tamari organic
- 1 large bunch kale de-stemmed
- 2 medium beets peeled and grated
- 2 medium carrots grated
- 1/4 cup pumpkin seeds / pepitas raw
For the salad dressing
- 1/4 cup nutritional yeast
- 1/2 cup water
- 3 tbsp soy sauce or tamari organic
- 3 tbsp apple cider vinegar unpasteurised
- 2 tbsp olive oil extra virgin
- 1 1/2 tbsp tahini
- 1 clove garlic
- To prepare the quinoa, rinse 1 cup of quinoa in a sieve under running water for at least 30 seconds to remove the bitter saponins. Add to a saucepan with 2 cups of water. Bring to a boil, then turn down the heat and let simmer. with the lid half on. The quinoa will be ready when all the water has evaporated, about 30 minutes. When it is finished, turn off the heat and cover to let it 'steam' for a further 5 minutes.
- To prepare the tofu, cut tofu into rectangles about 1/4" thick. Toss with sesame oil and soy sauce. Spread onto a parchment paper lined baking sheet and bake at 350 degrees Fahrenheit for 30 minutes. Option to flip the tofu halfway through the cooking process for even crispiness.
- While the quinoa and tofu are cooking prepare the salad. First, wash the kale and remove the stems. Roll the kale leaves into logs and shred into thin strips, add to a large salad bowl. Wash the carrots and beets well and grate or shred, adding these to the bowl with the kale.
- If you have a small blender, preparing the dressing is as simple as whizzing all the dressing ingredients together. Otherwise, mince the garlic and add all ingredients to a mason jar. Secure the lid and shake vigorously until well combined.
- When the quinoa and tofu are done, assemble by serving the quinoa in a bowl topped with the salad and pumpkin seeds. Add the tofu and dressing on top.
- Leftovers store well in the fridge for up 5 days.