I was introduced to this recipe by Kathryn, my friend and also former supervisor in Whitehorse. We love this and eat it often. This means my recipe is stained and often lost in the shuffle of my life. So I’ve located the Canadian Living version and done the speedy copy and paste into this post. Now I will always know where to find the recipe. This version is about double what my original is, but that isn’t anything but good. I’ve also left Canadian Living’s preamble in place so credit for the recipe is in place. I also noticed that there are a couple new Whitewater cookbooks available, I’m sure there are some more great recipes to try!
This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) cubed extra-firm tofu
8 cups (2 L) hot cooked brown rice
2 cups (500 mL) grated carrots
2 cups (500 mL) grated beets
2 cups (500 mL) packed baby spinach leaves
2 cups (500 mL) slivered almonds, toasted
Glory Bowl Dressing:
1/2 cup (125 mL) nutritional yeast flakes
1/3 cup (75 mL) Tamari or soy sauce
1/3 cup (75 mL) apple cider vinegar
1/3 cup (75 mL) water
2 tbsp (30 mL) tahini
2 cloves garlic, crushed
1 cup (250 mL) olive oil
In large skillet, heat oil over medium-high heat; fry tofu, stirring often, until brown and crispy, 10 minutes. Drain on paper towel–lined plate. [I like to marinate my tofu and then don’t worry about the ‘brown and crispy’ so much]
Glory Bowl Dressing: In blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. With motor running, add oil in slow, steady stream. Blend until smooth. (Make-ahead: Cover and refrigerate for up to 1 week [good on many different salad ingredients too])
To serve, divide rice among 8 bowls; drizzle each with 1 tbsp of the dressing. Top each with tofu, carrots, beets, spinach and almonds. Drizzle each with 3 tbsp of the dressing. [I prefer to chop up the spinach and put a good handful in the bottom of the bowl, then top with hot rice, grated veggies next (side by side, not on top of each other), then tofu and nuts and go easy on the dressing as you want to taste the ingredients too].