Aimee Johnson’s Glory Bowl

Ingredients

• 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
• 1-1/2 cups (375 mL) vegetable 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.

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.)

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.