Crispy panko tofu on baby spinach leaves with glory bowl dressing from Whitewater Cooks with Friends (page 76) by Shelley Adams

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Notes about this recipe

  • hbakke on November 13, 2023

    We loved the dressing. I used a spring greens mix rather than only spinach. I also added grated beets and carrots as well as some thinly sliced peppers for added veg to bulk up the salad. The beet and carrot were a nod to the original Glory Bowl that we love. The panko-crusted marinated tofu was crispy and delicious. I would make this again and add whatever vegetables I have since the dressing tastes great with everything.

  • cadfael on October 07, 2023

    This is really good and the dressing is a favourite

  • Frogcake on May 29, 2016

    This is an amazing salad with unique and yummy textures and tastes. The glory bowl dressing is an emulsion made with nutritional yeast as the dominant flavour. It's so good I drizzle it on soba noodles.

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