I’ve been going to my favorite vegetarian restaurant in Toronto for about fifteen years now. Whenever I go back to visit my family in the Toronto-area I begin planning, en-route, which day I’ll eat at Fresh Restaurant.
Last night I made the Dragon Rice Bowl from the cookbook “refresh” written by the owner, Ruth Tal. There are a few steps involved, but it’s well worth the effort. The only thing I added was broccoli. After a few bites, Jay said, “I think this is the best meal you’ve ever made.” Jay says this every time we make a dish with varying kinds of miso gravy. I could put miso gravy on bricks and he would say, “Wow. This is delicious.”
DRAGON RICE BOWL — Serves 4
- 1 large zucchini, sliced diagonally
- 1 bunch of broccoli - medium florets
- Tomatoes, sliced thickly
- Marinated tofu steaks – see below
- Cooked brown basmati rice
- Miso gravy – see below
- Cilantro, chopped
- Green onions, chopped
- Brown sesame seeds, toasted
- Cook 3 cups brown basmati rice according to instructions on the stove or in a rice cooker.
- Grill the zucchini, tomatoes and tofu steaks in the oven at medium to high heat (I broiled them at 500 degrees F), until lightly browned.
- Steam the broccoli until bright green and crisp.
- Put 1 ½ cups of cooked brown basmati rice in a large bowl.
- Pour one 4-ounce ladle of warm Miso Gravy over the rice.
- Arrange the grilled vegetables, broccoli and Tofu Steaks around the inner edges of the bowl.
- Put chopped cilantro and green onions on the Miso Gravy at the centre of the bowl.
- Garnish with toasted brown sesame seeds. Repeat for each serving.
Marinated Tofu Steaks
- 1 block tofu (I used sprouted extra firm tofu)
- 2 tsp. coriander, ground
- 4 tsp. garlic powder
- ½ cup tamari
- 2 cups filtered water
- Cut the square block of tofu into ¼-inch-thick slices diagonally into triangles.
- Combine the remaining ingredients in a bowl and pour over the tofu triangles. Marinate for 1 hour. Store in a sealed container in the fridge. Keeps up to 5 days. (You can reuse this liquid for additional tofu if wanted).
Miso is high in protein and rich in vitamins and minerals. Miso is high in the trace minerals zinc, manganese and copper.
Inactive yeast is used in this recipe and is also called nutritional yeast, or Brewer’s yeast. It’s high in all vitamins and minerals. It boosts high levels of chromium, selenium, all B vitamins including B12 and protein. It’s yellow and often found in the bulk section at health food stores.
- 4 ½ tbsp. spelt flour
- ¼ tsp. garlic powder
- ¾ cup inactive/nutritional yeast (powder or flakes, Engevita is a popular brand)
- 1 ½ vegetable stock
- ¾ cup sunflower oil
- 1 ½ tsp. Dijon mustard
- 3 tbsp. miso paste, light or dark (I used brown rice miso paste)
- ¾ tsp. sea salt
- Put spelt flour, garlic powder, and inactive yeast in a sauce pan over low heat. Whisk in the vegetable stock to make a paste.
- Let this come to a boil and simmer for 30 seconds.
- Add the oil, mustard, miso, salt to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Serve hot.