There is almost nothing I would change about this Glory Bowl Salad from Whitewater Cooks. I’ve also had a similar salad that had Butternut Squash Soup as the base and it’s a great way to warm up this salad even more. I also top with hummus or guacamole if I need a little bit more substance.
Serves 2.
Ingredients
Tofu (or other protein)
1 block organic firm tofu (can substitute for chicken or other protein)
3 tablespoons tamari
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 1/2 tablespoons toasted sesame oil
Salad
1 cup cooked short grain brown rice (I prefer quinoa or lentils)
2 small carrots, grated or ribboned
1 small beet, grated
3 cups baby spinach or kale
A few handfuls of toasted seeds (sesame, sunflower, or pumpkin). I prefer pumpkin because they’re a great source of zinc, which is deficient in many stressed out people!
A few handfuls of chopped raw almonds
Mixed sprouts, optional
Dressing
1/4 cup tahini
1/4 cup apple cider vinegar
1/2 cup nutritional yeast flakes
2 gloves garlic
3 tablespoons tamari
1 tablespoon maple syrup
1/4 cup olive oil
1/4 cup water
Instructions
- 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, large triangles 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. I will usually wilt the spinach in the winter, but keep things fresh on warmer days.
- 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, almonds and seeds – smother in as much dressing as you like.