INGREDIENTS:

1 cup red cabbage
1/2 a small beet
2 carrots
5 large kale leaves
Half of 1 small block (175 g) of firm tofu
Olive oil
1 cup brown rice

Dressing:
1/2 cup tahini
1 tbs soya sauce
1 tbs lemon juice
1/4 cup warm water

Topping:
1 small handful of sprouts per plate
1 small handful of sesame seeds per plate

DIRECTIONS:

In a large bowl combine finely chopped cabbage, grated beet, and kale (ripping kale leaves into small bite sized pieces and discarding the stalks). Slice carrot and tofu thinly, setting aside carrots in a pot to steam and tofu in a pan to sauté when rice is almost ready.

Cook 1 cup of brown rice in 2 cups of water and a dash or two of salt. (This recipe is also really good with quinoa). While rice is cooking, combine tahini, fresh lemon juice, soya sauce, and warm water together in a small bowl for the dressing. When the rice is almost ready, steam carrots and sauté tofu in olive oil and a teaspoon or two of soya sauce.

Mix dressing, just enough to coat, in with the kale mixture (save extra for additional topping and left overs). Plate dishes by placing rice down, then kale/dressing mixture, followed by carrots and tofu, topped with sprouts and sesame seeds.

** Adapted many times over the years, but originally inspired from Winnipeg’s Mondragon