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Kale Tofu Glory Bowl

This Kale Tofu Glory Bowl is an easy healthy recipe packed with crispy sautéed tofu, fresh grated veggies all on a bed of brown rice! The flavourful tahini dressing is adapted from the beloved Whitewater cookbook and is a definite winner. 

Course Lunch, Main Course
Keyword Bowl, salad, Tofu, Vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 bowls
Author Fraîche


Salad Dressing:

  • 2 tablespoons soy sauce*
  • 2 tablespoon cider vinegar
  • 1 tablespoon tahini paste
  • 1/3 cup nutritional yeast flakes
  • 2 tablespoon water
  • 1 clove garlic, crushed
  • 1/2 cup vegetable oil

Salad Ingredients:

  • 3 cups cooked brown rice
  • 1 cup grated peeled beets
  • 1 cup grated peeled carrots
  • 3 cups kale, finely chopped and massaged**
  • 1/2 cup almonds, rough chopped
  • 1 350g package of firm tofu, cubed*** (extra firm or firm)


Salad Dressing Directions:

  1. Add the soy sauce, vinegar, tahini paste, yeast flakes, water and garlic to the blender and mix until smooth.

  2. While the blender is running, add the oil in a steady stream. Can be made ahead and refrigerated.

Salad Directions:

  1. Prepare rice and set aside.

  2. Place the tofu cubes in a shallow dish and pour 1/4 of the dressing over to marinade while preparing the vegetables.

  3. Sauté the tofu cubes on all sides in a frying pan on medium heat with the dressing (for about 3-5 minutes).

  4. To assemble the bowls, place the cooked rice into 4 bowls, top with the beets, carrots, kale, almonds, and sautéed tofu cubes.

  5. Drizzle bowls with the dressing and devour!

Recipe Notes

*sub for GF soy sauce or tamari if needed.

**Kale has a naturally bitter taste: ensure that you de-vein your kale, drizzle with a tablespoon of oil and a pinch of salt and massage it with your fingers for a minute to help remove the bitterness. Talk about a high-maintenance vegetable!  You can skip this step if desired.

***sub for chicken (be sure to cook through) or leave off if desired.