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This simple and scrumptious dish is a great way to eat more greens. You might not think some greens and tofu would hit the spot, but that’s because you haven’t tried it with 369 Dressing! Enjoy it as a light lunch with some Grilled Tofu Steaks and a cup of soup.
This recipe makes 1 serving, so just multiply for however many you want to make. The 369 Dressing and Tofu Steak recipes make enough for 8 servings, but you can also use those on whatever salads, bowls, sandwiches or other things you make over the course of the week.
|4 cups||mixed greens (kale, bok choy, swiss chard)|
|2 tbsp (30 ml)||3*6*9 Dressing (see below)|
|1 tsp||raw hemp hearts|
|2||Grilled Tofu Steaks (optional)|
Yield: 2 cups
Named after the 3-6-9 oil it contains, this dressing is hard to describe. It’s savoury and sweet all at the same time. It is very versatile, working equally well on salads as on rice or noodle bowls.
A blend of different oils, 3-6-9 oil is designed to contain the ideal balance of omega-3 and omega-6 essential fatty acids. It provides all of the good fats you need, without any of the bad fats you should avoid. Look for it in the refrigerated section of the health food store, and if you can’t find it, you can substitute flaxseed oil, hemp oil, or even olive oil.
This recipe will make about 2 cups, so if that seems like more than you’ll be able to go through in a week or so, just do a half batch.
|1 tbsp||canola oil|
|2 cups||onions, chopped|
|1 tbsp||sesame oil|
|1/4 cup||olive oil|
|1/4 cup||369 oil|
|1/4 cup||fresh lemon juice|
|1 tbsp||maple syrup|
|2 tbsp||veggie stock or water|
Grilled Tofu Steaks
Yield: 12-16 steaks, depending on the size of your block of tofu
These tofu steaks 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.
|1||block firm tofu (350-450 g)|
|2 tbsp||ground coriander|
|4 tsp||garlic powder|
Tip: To steam greens – If you have a steamer insert, bring 1 to 2 inches of water to a boil in your saucepan. Add greens to the steamer insert, place over boiling water, cover with lid and steam for 3 to 5 minutes or until greens are tender and vibrant green. If you don’t have a steamer insert, place 2 or 3 tbsp of water in the bottom of a large wok or pan, top with mixed greens, cover with a lid and cook over high heat until greens are tender. Use tongs or a slotted spoon to remove steamed greens so you don’t add water to your dish.