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.
Marinated Tofu Steaks (Makes 16)
Crispy Onions (Makes 1 cup/250 mL)
Toasted Mixed Nuts
Divide soba noodles between 2 large plates.
Top each with equal amounts of napa cabbage.
Scatter green peas and sun-dried tomatoes overtop.
Fluff up sprouts and place an even amount on top of each plate, in a high pile.
Arrange 2 tofu steaks on one side of each plate, and the lime and lemon wedges on the other side.
Top salads with mixed nuts, crispy onions, and edible flowers.
Serve with dressing in a small bowl or ramekin on the side.
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.
Combine tamari, water, coriander, and garlic powder in a bowl.
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.
Cover and set aside for at least an hour, or up to overnight, to marinate (refrigerate if overnight).
To cook, either grill or pan-fry with a little bit of oil over medium-high heat until browned on both sides.
Toss onions in flour until well coated.
Heat oil in a frying pan over medium-high heat. Add some onions and cook until browned (be careful not to crowd the pan).
Transfer cooked onions to paper towels to drain. Immediately sprinkle with salt. Repeat with remaining onions.
Use immediately or transfer to an airtight container.
Preheat oven to 350°F (180°C).
Combine nuts and spread over a baking sheet. Bake in preheated oven until lightly toasted.