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.
Add the soy sauce, vinegar, tahini paste, yeast flakes, water and garlic to the blender and mix until smooth.
While the blender is running, add the oil in a steady stream. Can be made ahead and refrigerated.
Prepare rice and set aside.
Place the tofu cubes in a shallow dish and pour 1/4 of the dressing over to marinade while preparing the vegetables.
Sauté the tofu cubes on all sides in a frying pan on medium heat with the dressing (for about 3-5 minutes).
To assemble the bowls, place the cooked rice into 4 bowls, top with the beets, carrots, kale, almonds, and sautéed tofu cubes.
Drizzle bowls with the dressing and devour!
*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.