SHASHEMANE SAMBAWAN TOFU SALAD

Ingredients

• 1 cup Brown rice, dry
• 700 gm firm organic Tofu
• 1 tbls Sesame oil
• 2 tbls Soy sauce or tamari
• 1 bunch Kale, de-stemmed
• 1 head Oak Lettuce
• 2 Lombok/ Cayenne Chillies sliced
• 2 Beetrootss, peeled and grated
• 2 Carrots, grated
• ¼ cup Sunflower seeds
• 1 tbls SHASHEMANE LOVINA SALAD SPRINKLE

–Salad dressing–

• ¼ cup nutritional Yeast Flakes
• ¼ cup Water
• 3 tbls Soy sauce or tamari
• 3 tbls Apple Cider vinegar
• ½ cup extra virgin Olive Oil
• 1 ½ tbls Tahini paste
• 1 Garlic clove chopped

Method

1. Rinse Rice well under running water. Place in a saucepan with 2 ¼ cups Water. Bring to boil, then turn down the heat and let simmer. Rice will be ready when all the Water has evaporated, about 30-40 mins.
2. Prepare the Tofu, cut into rectangles about 1cm thick. Toss with Sesame oil and Soy sauce . Spread onto an oiled baking sheet and bake at 170c 15 mins.
3. Prepare the salad. First wash the greens and rip them into bite size pieces. Add greens to a bowl with Carrot, Beetroots, Chillies and Sunflower seeds. Set aside and prepare the dressing.
4. Add all Dressing ingredients to a bowl and whisk by hand until the ingredients are incorporated.
5. When the Rice and Tofu are done, assemble by serving the Rice in a bowl topped with the salad, SHASHEMANE LOVINA SALAD SPRINKLE and Sunflower seeds. Add the Tofu and dressing on top.