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This former menu item is super easy to make and lends itself to any kind of substitution you want. Just make sure that if you don’t have the sauerkraut or the cranberries that you sub with something else fermented and add something with a little sweetness so you’ll maintain the balance of flavours that makes this one so yummy.
The Knockout Sauce on this one is what makes it so craveable. It is a slightly sweet, super savoury nutritional yeast (aka nooch) based sauce and it is VERY addictive!
Ingredients (Serves 2)
|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|
|8 oz||knockout sauce (see below)|
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|
|2 cloves||garlic, minced|
|1 250 g block||firm tofu|
|2 tbsp||ground coriander|
|4 tsp||garlic powder|