Splendour Bowl

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From Canadian Living, 2011: "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."
https://www.canadianliving.com/food/recipe/glory-bowl
I've renamed it Splendour Bowl instead hahahaha sorry.

*The dressing is easily halved - I found it made a lot.
*Also, I made barley instead of brown rice which was really good.
*I found that substituting diced cold fried chicken was a great substitute for tofu hahah

2 tablespoons vegetable oil
2 cups cubed extra-firm tofu (or chicken)
8 cups hot cooked brown rice (or some other grain, like pot barley)
2 cups grated carrots
2 cups grated beets
2 cups packed baby spinach leaves
2 cups slivered almonds toasted

Glory Bowl Dressing:

1/2 cup nutritional yeast flakes
1/3 cup Tamari or soy sauce
1/3 cup apple cider vinegar
1/3 cup water
2 tablespoons tahini
2 cloves garlic crushed
1 1/2 cup 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.

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