The Kootenay Bowl With Herbed Tofu

Colorful bowl of organic greens, baked tofu, fresh tomatoes, cabbage and grated carrots and garnished with crushed nuts.

Named for the invigorating, fresh, and health-inspiring lake which our British Columbia lodge overlooks, this healthy dinner bowl shares the same attributes. The Kootenay Bowl with Herbed Tofu recipe makes a great lunch, but treat the tofu as a cutlet and this recipe becomes a satisfying dinner packed full of protein and nutrients. Guests absolutely love the crunch of the vegetables with the smooth, creamy sauce. To make this bowl even more filling, add cooked quinoa or whole grain brown rice to the bottom of your bowl.

Serves 4.

Ingredients (Serves 4)


  • 2 cups tofu, cubed
  • 1 tsp Braggs liquid aminos
  • 1 tsp olive oil
  • 2 tsp fine, dried herbs, such as thyme, oregano, rosemary and/or basil


  • 1 cups beets, grated
  • 1 cups carrots, grated
  • 1 cups almonds, toasted
  • 2 cups spinach leaves
  • 3/4 cup sunflower sprouts or sprout of your choice


  • 1 cup nutritional yeast flakes
  • 3/4 cup water
  • 1/4 cup Braggs liquid aminos
  • 1/2 cup apple cider vinegar
  • 2 tbsp tahini paste
  • 2 tbs almond butter
  • 2 tbs fresh ginger
  • 2 cloves garlic, crushed
  • 1/2 cups olive oil


  • Sauté tofu cubes in a skillet with the oil and liquid aminos, and coat with the herbs when nearly done. If you like heat, add a pinch of dried, ground chilies.
  • Combine nutritional yeast flakes, water, Braggs liquid aminos, apple cider vinegar, tahini, almond butter, ginger, and crushed garlic in blender to prepare the dressing. Add oil in a steady stream while blending. (You will have leftover dressing to use again)
  • Assemble 4 bowls, starting with spinach leaves and topping with beets, carrots, almonds, sunflower sprouts, and sautéed tofu cubes.
  • Drizzle bowls with warmed dressing and enjoy!