Sunflower rice bowl

Sunflower rice bowl with
creamy sunflower dressing (serves 2)

6 marinated tofu steaks
¼ cup filtered water
8 cups fresh spinach
4 cups cooked brown basmati rice
½ cup creamy sunflower dressing (overleaf)
2 cups sunflower sprouts
2tbsp simple sauce (overleaf)
2tsp mixed herbs (dried oregano, basil, marjoram, dill, thyme, rosemary, sage)
4tbsp toasted sunflower seeds

Grill the tofu for three minutes per side or until lightly browned. Put water and spinach in a skillet over high heat. Cover and cook for one minute, just until spinach is wilted.
Divide cooked rice between two large bowls, and drizzle both with half the creamy sunflower dressing.

Top with wilted spinach, grilled tofu steaks and sunflower sprouts. Drizzle with simple sauce and remaining sunflower dressing. Sprinkle herbs and toasted sunflower seeds. Serve.

Taken from ‘My Veggie Heaven’ by Laura Barton. Guardian July 2009