Cook the steaks:

• Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
• Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element. Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook the broccoli:

• Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.

Assemble the salad:

• Thinly slice the broiled steaks. Thinly slice the onion and soak in cold water if spicy.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.Top salad with sliced steak, broccoli, cherry tomatoes, and red onion, adding additional dressing if desired. Note: toss salad only when ready to eat. Store all the ingredients separately.

• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• In a skillet set over high heat, add a bit of oil, then the cauliflower rice. Saute until heated through. Arrange evenly into bowls.
• In a skillet over medium heat, add the remaining oil. Once hot, add the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with pepper and set aside.
• In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and Stevia drops.
• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.