I bumped into a friend of ours, Lisa Tamaki, with whom I have a shared interest in cooking as well as home canning. She told me about a new salad recipe she thought I would enjoy. The dressing has nutritional yeast in it, one of my favorite foods. Lisa’s enthusiasm about the “Glory Bowl Salad” (named for a top ski bowl in Canada) made me eager to try it out right away. Thank you, thank you!
The original recipe comes from Shelley Adams who once owned Whitewater Ski Resort in Canada. This salad is one of her most requested recipes. Rachel also posted Sami’s version of this delicious salad. I followed her suggestion of seasoning the tofu with sesame oil and soy sauce before baking and it adds a wonderful flavor to the tofu. You can use almost any vegetables you want to in this salad. I opted for colorful red cabbage, crunchy snap peas, cucumbers, carrots and edamame. Don’t skip the toasted almonds. They are super in this salad. The dressing has a fantastic umami flavor due to the generous amount of nutritional yeast and soy sauce, so good you’ll be looking for things to pour it on once your salad is long gone.
I use my TofuXpress often. It presses out the water quickly. No more wasting paper towels!
It’s best to serve the baked tofu once cooled, however, you may bake it in advance and refrigerate it until ready to use. The texture won’t be quite the same (it softens once refrigerated) but it will still taste delicious. Just bring it to room temperature before serving.
Glory Bowl Salad
Adapted from Whitewater Cooks & The Conscious Dietician blog
Two generous salad bowl servings and 1 cup dressing
Ingredients
Salad Bowl:
1 cup short or medium grain brown rice
1/3 cup toasted slivered almonds (bake in toaster oven at 300° for about 5 minutes – watch so they do not burn)
1 package (14 ounce) extra firm tofu (Wildwood recommended) water pressed out
2 teaspoons sesame oil
2 tablespoons soy sauce
2 ounces sliced cucumber
1 ounce shredded carrot
1/3 cup cooked edamame
3 ounces snap peas
1 ounce shredded red cabbage
roasted black sesame seeds – optional
Dressing:
1/4 cup + 2 tablespoons nutritional yeast
3 tablespoons water
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 clove garlic, crushed
1 1/2 tablespoons tahini paste
1/4 cup extra virgin olive oil
1/4 cup canola oil
freshly ground black pepper
Cook brown rice according to package directions. Set aside.
Toast slivered almonds for a few minutes to crisp up.
Press out water from tofu using the TofuXpress or a clean dish towel or paper towels (weighted down). Cut tofu into rectangles about 1/2 inch thick. Combine sesame oil and soy sauce in a small bowl. Brush mixture over tofu slices, or toss to coat well. Place tofu on a foil lined baking sheet and bake at 350°F for 25 minutes (I use my toaster oven).
Using an immersion blender combine nutritional yeast, water, soy sauce, apple cider vinegar, garlic, tahini paste, extra virgin olive oil, and canola oil. Or whisk by hand until all of the ingredients are well incorporated. Season to taste with freshly ground black pepper.
Assemble your salad by placing the rice on the bottom of your bowl, adding the vegetables and tofu over the rice. Drizzle a generous amount of the dressing over the salad. Sprinkle toasted almonds and roasted sesame seeds over the top and serve with extra dressing.