This recipe shamelessly copied from Canadian Living (original here). Introduced to us by our friends C & A (and their kids M & J), these have quickly become a house favourite vegan recipe.
For the meal, make sure to have hot rice, tofu, and lots of grated veggies (carrots, cucumber, beets) plus greens as desired. Chili crisp is optional too. Everyone starts with a base of rice and loads up on veggies and tofu.
But what really makes it is the sauce, which drenches everything. It goes like this.
In a blender, combine:
- 1/2 cup nutritional yeast flakes
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 2 tablespoons tahini
- 2 cloves garlic crushed
Put the blender on slow, open the top once it's reached equilibrium, then pour in:
- 1 1/2 c vegetable oil
Store in the fridge in an airtight jar.
