• 3 cups rice or soba noodles, cooked
• 6 tofu steaks, cooked (see below)
• 1/2 cup red cabbage, finely sliced
• 1/2 cup sauerkraut (we use beet sauerkraut, but plain is fine)
• 2 tbsp watermelon or pumpkin seeds
• 2 tsp dried cranberries
• 1 cup carrot, grated
• 1 tsp sesame seeds
• 1/2 cup cucumber, diced
• 1 cup microgreens
• 8 oz knockout sauce (see below)

1. Divide rice or soba noodles into two bowls.
2. Drizzle with half the knockout sauce and then arrange all the ingredients on top.
3. Drizzle with remaining sauce and enjoy!

This sauce took the Fresh world by storm earlier this year as part of a monthly special. So many of you have been writing in to ask for the recipe that we thought we’d share it with you here. It is deceptively simple in its ingredients – most people are surprised at how simple it is to make, considering how delicious it is!

It’s pretty thin in texture so it’s best to serve it on the side and let your guests pour it on themselves.

• 1/2 cup flaked nutritional yeast
• 6 tbsp olive oil
• 1/4 cup maple syrup
• 1/4 cup tamari
• 1/4 cup water
• 2 cloves garlic, minced

1. Put all ingredients in a blender and pulse until thoroughly blended, or put into a high sided container and mix with an immersion blender. Lasts a couple of weeks in the fridge.

1. Cut the tofu into four slices, and then cut those slices on the diagonal to form 8 triangular steaks.
2. Mix remaining ingredients in a bowl and pour over tofu.
3. Let marinate at least an hour, or up to overnight.
4. To cook, either grill or pan fry with a little bit of canola oil over medium high heat until browned on both sides.