This recipe is courtesy of Chef Lynn Grossutti of Green Planet Foods and was featured in our Everyday Thai Cooking Class.
Needed for this recipe:
8 cups cooked jasmine rice
2 cups beets, grated
2 cups carrots, grated
2 cups almonds, toasted
2 cups spinach leaves
2 cups tofu, cubed
Sunshine Coast Olive Oil Co. Butter Flavoured Olive Oil.
1/3 cup (80 ml) nutritional yeast flakes
1/3 cup (80 ml) water
1/3 cup (80 ml) tamari sauce
½ cup (125 ml) Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic
2 cloves crushed garlic
2 tbsp (30 ml) tahini paste
1 cup (250 ml) Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
Prepare your rice and set aside.
In a skillet, sauté tofu cubes in a little Sunshine Coast Olive Oil Co. Butter Flavoured Olive Oil.
To prepare dressing, combine nutritional yeast flakes, water, tamari, Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic Vinegar, tahini and crushed garlic in blender or use a hand blender. Add oil in a steady stream. You will have leftover dressing to use again.
To assemble, place the cooked rice into 8 bowls and top with beets, carrots, spinach leaves, almonds and sautéed tofu cubes. Drizzle bowls with dressing.