AuthorLaura HarbinCategoryMainsThis is a recipe sent by a friend that blew me away the first time I had it and many other times since. (Image to come.)
Bowl
2 cups brown rice
2 tbsp olive oil
1 package of firm tofu
2 cups carrots, grated
2 cups beets, grated
2 cups baby spinach leaves
2 cups slivered almonds, toasted
Dressing
½ cup nutritional yeast flakes
⅓ cup soy sauce
⅓ cup apple cider vinegar
⅓ cup water
2 tbsp tahini
2 garlic cloves, minced
1 ½ cups sunflower oil
Bowl
1
Cook brown rice as per directions on the package.
2
In a large pan, heat oil and fry tofu until brown and crispy.
Dressing
3
In a blender puree all the ingredients everything except the oil. Add oil in slow steady stream.
To serve
4
To serve, divide rice among 6 bowls and drizzle with 1 tbsp of dressing. Top each with tofu, carrots, beets, spinach and almonds. Drizzle each with 3 tbsp of dressing.
Ingredients
Bowl
2 cups brown rice
2 tbsp olive oil
1 package of firm tofu
2 cups carrots, grated
2 cups beets, grated
2 cups baby spinach leaves
2 cups slivered almonds, toasted
Dressing
½ cup nutritional yeast flakes
⅓ cup soy sauce
⅓ cup apple cider vinegar
⅓ cup water
2 tbsp tahini
2 garlic cloves, minced
1 ½ cups sunflower oil