• 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)

1. Steam greens and put them into a bowl.
2. Top with dressing and hemp hearts.

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
• 2 cloves garlic
• 1 tbsp sesame oil
• 1/4 cup olive oil
• 1/4 cup 369 oil
• 3 tbsp tamari
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 1 tbsp maple syrup
• 2 tbsp veggie stock or water

1. Heat oil in pan over medium heat.
2. Add onions and garlic, cook until softened and starting to brown. Remove from heat and let cool.
3. Put remaining ingredients in a blender, add cooked onions and garlic, and blend until smooth.

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)
• 1/2 cup tamari
• 2 cups water
• 2 tbsp ground coriander
• 4 tsp garlic powder

1. Cut the tofu into slices, and then cut those slices on the diagonal to form 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.

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.