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Servings 4

Prep. Time 30 minutes

Cooking Time 1 hour 15 minutes

    • 1 3/4 cups (500 mL) water
    • 1 cup (250 mL) short grain brown rice
    • 1 pkg (350 g) firm tofu
    • Salt and pepper to taste
    • 2 tbsp (30 mL) cornstarch
    • 1 tbsp (15 mL) vegetable oil)
    • ½ bag harvest fresh Chopped Kale
    • ½ tray harvest fresh Nantes carrots, peeled and shredded
    • 1 small bunch broccoli, trimmed and sliced into florets, about 2 cups (500 mL)
    • ½ cup (125 mL) salted roasted cashews (optional)


    • 1 cup (250 mL) mayonnaise
    • 1 cup (250 mL) sour cream
    • 1 bunch green onions, green part only, roughly chopped
    • 1 bunch chives, roughly chopped
    • 1 garlic clove, chopped
    • 1 tsp (5 mL) anchovy paste
    • Juice of 1 lemon
    • Salt and pepper to taste
    Make dressing by placing all ingredients in a blender and blending until smooth, with salt and pepper to taste. Makes 2 cups (500 mL) and you won’t need it all, but leftovers store well in the refrigerator for several days and it’ll be great on your leftover HARVEST FRESH chopped kale.

    Bring 1 3/4 cups (500 mL) of salted water to a boil in a medium saucepan. Add 1 cup (250 mL) brown rice stir, cover and reduce to a simmer until rice is tender, approx 45 – 60 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork. Set aside.

    Remove tofu from package and pat dry. Cut into 1-inch (2.5-cm) cubes and season liberally with salt and black pepper, toss to coat in cornstarch. Heat oil in a large nonstick skillet over medium heat. Add tofu cubes and fry until lightly golden and crispy, turning now and then, for 8 to 10 minutes.

    Using another pot, add 2 inches (5 cm) of water and bring to a simmer. Add prepared broccoli and steam for 4 minutes. Drain and rinse with cold water in a colander. Fill pot again with 2 inches water and bring to simmer, add handfuls of kale and blanch for 2 minutes, drain and rinse with cold water. Pat off excess water.

    To assemble, divide brown rice among 4 bowls, top with steamed green vegetables, shredded HARVEST FRESH Nantes carrots then cubes of crispy salt-and-pepper tofu, drizzle with a healthy dose of the dressing, and garnish with cashews (if desired).