This is one of the classic dishes to come from the Whitewater Ski Hill kitchen. The dressing is addictive and can be used on any kind of salad.
As the Canadian Living magazine says:
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.
Two ways to do the tofu:
The recipes suggests cubing and then frying (and when they were golden Joey added a bit of Tamari sauce).
Martin Keyserlink, Selkirk Learning Skills and SROAM instructor and cook extraordinaire, says that the first thing he does is put the cubed tofu in a plastic bag with enough soya sauce to soak in. Then after he has put the rice on, he adds half a cup of nutritional yeast to the tofu, shakes it all about and puts it on a cookie sheet in the oven until you have Shake ‘n Bake crispy (nutritional) tofu.
He also puts the slivered almonds in the oven on another sheet to bake until they are golden, but we fried the almonds in butter and added sugar and salt so they were a bit caramalized. Both methods of doing the tofu and almonds are delicious, but Martin’s method uses less oil and fussing and is better for you!
Method #2 (as laid out in the Whitewater cook book)
8 cups of cooked brown rice
(4 cups of raw brown rice, 8 cups of cold water, bring to a boil, turn down to low and simmer for 45 minutes. Fluff cooked rice with a fork and let sit for ten minutes before serving into bowls).
2 cups of grated beets
2 cups of grated carrots
2 cups spinach leaves
2 cups cubed tofu
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.
How Nutritious is Nutritional Yeast?
Eating a heaping tablespoon of nutritional yeast is like taking a high-potency B-vitamin complex. A serving will generally stock you up with a couple of days’ worth of thiamin, riboflavin, niacin, B6, and B12, and a substantial amount of folic acid. Nutritional yeast also packs a decent amount of fiber and protein into a pretty small, low-calorie package. All in all, as cheesy-flavored toppings for popcorn and pizza go, it’s pretty impressive.