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Phytosalad

Phytosalad
Prep Time
8 min
Cook Time
10 min
Yields
2 servings

Phyto is the Latin word for “plant,” and seems perfect to describe this salad, which contains plants in all forms. The soba noodles ground the salad and make it satisfying enough to be a meal on its own.

Note: This recipe calls for the 3-6-9 Dressing which can be found here.

Recipe courtesy of Ruth Tal, Founder of Fresh Restaurant. “SUPER FRESH”, available at all Fresh Restaurant locations, Indigo and major book retailers across Canada, release date: September 2015.

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ingredients

Salad

2
cups (500 mL) cooked soba noodles
2
cups (500 mL) napa cabbage, shredded
6
Tbsp (90 mL) frozen green peas, thawed, rinsed and drained
¼
cup (60 mL) sun-dried tomatoes, thinly sliced
4
cups (1 L) mixed long-stemmed sprouts and microgreens
¼
cup (60 mL) fresh mint leaves, thinly sliced
4
Marinated Tofu Steaks, cooked (recipe follows)
2
wedges lime
2
wedges lemon
¼
cup (60 mL) Toasted Mixed Nuts (recipe follows)
¼
cup (60 mL) Crispy Onions (recipe follows)
2
Tbsp (30 mL) mixed edible flowers
1
cup (250 mL) 3*6*9 Dressing

Marinated Tofu Steaks (Makes 16)

½
cup (125 mL) tamari
2
cups (500 mL) water
2
Tbsp (30 mL) ground coriander
4
tsp (20 mL) garlic powder
1
block (X oz/500 g) firm tofu

Crispy Onions (Makes 1 cup/250 mL)

1
cup (250 mL) onions, thinly sliced
¼
cup (60 mL) flour of your choice (spelt, all-purpose, gluten-free)
sea salt, to taste
¼
- ½ cup (60-125 mL) canola or sunflower oil, for frying

Toasted Mixed Nuts

¼
cup (60 mL) raw cashews
¼
cup (60 mL) raw walnuts
¼
cup (60 mL) raw pistachios
¼
cup (60 mL) raw pecans
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directions

Step 1

Divide soba noodles between 2 large plates.

Step 2

Top each with equal amounts of napa cabbage.

Step 3

Scatter green peas and sun-dried tomatoes overtop.

Step 4

Fluff up sprouts and place an even amount on top of each plate, in a high pile.

Step 5

Arrange 2 tofu steaks on one side of each plate, and the lime and lemon wedges on the other side.

Step 6

Top salads with mixed nuts, crispy onions, and edible flowers.

Step 7

Serve with dressing in a small bowl or ramekin on the side.

Step 8

We serve thousands of these tofu steaks every month. They go well on everything: salads, bowls, tacos, wraps, sandwiches… At the restaurants we grill them, but at home you can either cook them under the broiler, on a panini grill, on a barbecue, or in a frying pan with some oil.

Step 9

Combine tamari, water, coriander, and garlic powder in a bowl.

Step 10

Cut block of tofu in half, then cut each half into four slices, and then cut those slices on the diagonal to form 8 triangular steaks. Add to marinade.

Step 11

Cover and set aside for at least an hour, or up to overnight, to marinate (refrigerate if overnight).

Step 12

To cook, either grill or pan-fry with a little bit of oil over medium-high heat until browned on both sides.

Step 13

Toss onions in flour until well coated.

Step 14

Heat oil in a frying pan over medium-high heat. Add some onions and cook until browned (be careful not to crowd the pan).

Step 15

Transfer cooked onions to paper towels to drain. Immediately sprinkle with salt. Repeat with remaining onions.

Step 16

Use immediately or transfer to an airtight container.

Step 17

Preheat oven to 350°F (180°C).

Step 18

Combine nuts and spread over a baking sheet. Bake in preheated oven until lightly toasted.

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