Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
Cook pasta as per package, cold water rinse & drain, set aside.
In the saucepan that will go in oven, melt butter, stir in flower to make a roux and stir slowly, constantly. Set aside, add a tiny bit of oil (coconut oil) to pan and add chopped garlic & shallot, cook on medium low until cooked – add salt and pepper to taste. Add the thyme and the sage chopped up.
Stir in cheeses and cook on low heat until cheeses melt and the sauce is thick, add the spinach and mushrooms and add the cooked pasta, mix well!
Press the mix down nicely in pan and use the remaining cheeses and breadcrumbs, sprinkle over top.
Bake at 350◦ for 30 minutes. Remove from oven and sprinkle with toasted coconut. Serve.