jerk tofu smorgas-bowls with a tumeric tahini dressing // sevengrams

We had our first snow fall this weekend, and though we weren't here to witness it, we returned from a weekend in the sun to a slushy, wintery city. There was a segment on the radio this morning asking people what they turn to as comfort food once the temperature begins to drop. Some said soup, others chili, one lady swore by mac and cheese, and another guy raved about his home-made poutine. Me on the hand, I can't stay away from meals in bowls. There's something really comforting about eating a warm, hearty meal out of a bowl -- a smorgasbord of ingredients tossed in some really kick-ass dressing.

jerk tofu smorgas-bowls with a tumeric tahini dressing // sevengrams

jerk tofu smorgas-bowls with a tumeric tahini dressing // sevengrams

jerk tofu smorgas-bowls with a tumeric tahini dressing // sevengrams


This recipe can easily be adapted to whatever you have in the fridge; start with some brown rice, be sure to include a protein, add something fermented (sauerkraut, kimchi, etc), and a whack load of veggies (roasted or raw). Finish with a flavour packed dressing and you're good to go!

Preheat oven to 400.


1 block of firm tofu, cut into cubes
1 T jerk seasoning
drizzle of olive oil

5 carrots, roughly chopped
10 brussels sprouts, leaves separated
olive oil, salt and pepper

2 cups loosely packed carrot top greens, roughly chopped*
2 cups loosely packed lacinato kale, roughly chopped
1 garlic clove, minced
1/2 T olive oil

1 cup brown rice, cooked
~1 cup sauerkraut (store-bought)
sesame seeds, to garnish

*note: can easily be replaced with more kale if you don't have carrot top greens on hand.

Turmeric Tahini Dressing //
1/4 cup tahini
1 T apple cider vinegar
1 T tamari soy
1/2" nub of fresh ginger, chopped
1 tsp turmeric
1/2 tsp maple syrup
1/3 cup water

What to do:

Line two baking sheets with parchment paper. Combine the tofu, jerk seasoning and drizzle of olive oil in a bowl. Gently toss to combine. Spread evenly onto one baking sheet. Toss the carrots with a drizzle of oil, salt and pepper. Spread evenly on half of the other baking tray. Roast for 10 minutes. Add the brussels sprout leaves to the carrot tray. Continue to cook for 10 more minutes. Remove from oven and set aside.

Heat 1/2 T of olive oil in a sauté pan on medium-high heat. Saute the garlic before adding the greens. Heat for about 5 minutes, until the greens begin to wilt and smell fragrant. Set aside.

Combine all the dressing ingredients into the body of a blender or magic bullet. Pulse until smooth. Add more water to thin if need be.

To serve, place about 1/2 cup of brown rice in each bowl. Surround with 3-5 tofu pieces, and a handful of sautéed greens, brussels leaves, carrot pieces and about 1/4 cup of sauerkraut. Drizzle the turmeric tahini dressing over top of the whole bowl and sprinkle with sesame seeds. Serve warm or cold.

There will be quite a bit of dressing left; it will keep for several weeks and is so incredibly delicious, you're going to want to drizzle it on EVERYTHING.


  1. Shelley this looks DIVINE! Can't wait to try this one out! Xx

    1. Thanks lady! hope all is well with you x