• prep time8 min
  • total time 18 min
  • serves 2

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.

131 Ratings
Directions for: Phytosalad



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



1. Divide soba noodles between 2 large plates.

2. Top each with equal amounts of napa cabbage.

3. Scatter green peas and sun-dried tomatoes overtop.

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

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

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

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

Marinated Tofu Steaks (Makes 16)

1. 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.

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

3. 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.

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

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

Crispy Onions (Makes 1 cup/250 mL)

1. Toss onions in flour until well coated.

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

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

4. Use immediately or transfer to an airtight container.

Toasted Mixed Nuts

1. Preheat oven to 350°F (180°C).

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

See more: Appetizer, Healthy, Main, Nuts, Salad, Side, Tofu/Soy, Vegan, Vegetables, Vegetarian

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