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glory bowl in a salad bowl with tahini dressing on the side

Glory Bowl (Whitewater Cooks Copycat Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Verna
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegan


This vegan Glory Bowl recipe is bursting with fresh flavors! Made with rice, tofu, vegetables, and tahini dressing, it’s an easy and healthy option for meal prep or lunches.



For glory bowl:

  • 1 lb package of extra firm tofu, pressed and cubed

  • 1 tablespoon tamari

  • 1 tablespoon cornstarch

  • 1 - 2 tablespoons of oil (for frying tofu)

  • 3 to 5 cups hot cooked wild rice blend or your favorite grains, quinoa, barley, farro, bulgar, etc..

  • 1 package of mixed salad greens, I use a spring mix (5 oz or so)

  • 2 cups grated carrots

  • 2 cups grated beets

  • 1 to 2 cups smoked almonds, rough chopped, could sub with seeds (sunflower, pepitas)

For Dressing:

  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons tamari

  • 2 tablespoons any neutral oil

  • 1 tablespoon toasted sesame oil

  • 2 and 1/2 tablespoons apple cider vinegar

  • 1/2 tablespoon balsamic vinegar

  • 2 teaspoons maple syrup

  • 1 small clove of garlic

  • 1/2 cup water

  • 1/3 cup nutritional yeast


  1. Cook tofu: add to a large ziplock bag, toss with the tamari, then add the cornstarch, seal and shake gently until combined. Heat oil in a large non-stick pan or well seasoned cast iron skillet over medium heat. When hot, fry the tofu for a couple of minutes on each side until crispy. Season with salt and pepper. Set aside.

  2. Dressing: combine dressing ingredients in a nutribullet or blender blend until smooth and creamy. (easily doubled)

  3. Assemble salad and enjoy: to each individual salad bowl add a handful of mixed greens, top with hot rice, and surround with tofu, veggies and chopped almonds. Drizzle with dressing and enjoy! For step by step photos, Suggestions, tips and more see above post.


To make ahead: Make rice, tofu, and vegetables up to 3 days ahead of time. Store them in separate containers in the fridge.

Store: dressing will keep in airtight container for up to 2 weeks and is easily doubled.

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Salads, Gluten free
  • Method: Stovetop
  • Cuisine: Canadian