B-well Tofu Salad with Glory Bowl Dressing
(28 Jan 2019)

B-well Tofu Salad with Glory Bowl Dressing

B-well Tofu Salad with Glory Bowl Dressing
 
2 Tbsp B-well Canola & Olive Oil
1 cup brown rice, dry
2 x 350g blocks organic tofu
1 Tbsp sesame
2 Tbsp Soya sauce
1 bunch of kale, de-stemmed
1 head of fresh salad greens
2 beetroots, peeled and grated
2 carrots, grated
A quarter cup sunflower seeds
1 tsp fresh chives, chopped
 
Salad Dressing
Half a cup B-well Canola Oil
A quarter cup nutritional yeast
A quarter cup water
3 Tbsp soya sauce
3 Tbsp apple cider vinegar
1 and a half Tbsp tahini paste
1 clove of garlic, minced
   
To prepare the rice, rinse well under running water. Add to a pot with 2 and a quarter 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 30-40mins.
To prepare the tofu, cut into rectangles about 1cm thick. Toss with B-well Canola & Olive Oil and B-well Canola Oil and sesame oil and soy sauce. Spread into an oiled baking sheet and bake at 180 deg Celsius for 15 min.
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 sunflowers seeds. Set aside while you prepare the dressing.
Otherwise add all ingredients to a bowl and whisk until the ingredients are incorporated. *Blender recommended, if you have.
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!

 

 

 

 

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