Broccoli & Tofu Salad
Ingredients
Metric
500 g frozen broccoli
400 g firm tofu
2 medium cucumbers
1 tbsp soy sauce
Yogurt sauce:
200 ml plain yogurt | soy, oat or cashew
1 tbsp mustard
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp garlic powder
½ tsp salt
Garnish:
2 tbsp almonds, chopped
⅛ tsp black pepper
US
1 lb frozen broccoli
13 oz firm tofu
2 medium cucumbers
1 tbsp soy sauce
Yogurt sauce:
7 oz plain yogurt | soy, oat or cashew
1 tbsp mustard
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp garlic powder
½ tsp salt
Garnish:
2 tbsp almonds, chopped
⅛ tsp black pepper
MAKES2 portions
PREP TIME5 minutes
COOKING TIME15 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Arrange frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, break tofu into bite-sized pieces using your hands. Add to a non-stick frying pan and drizzle with soy sauce.
4Stir-fry for 15 minutes or until tofu begins to crisp up. See full guide on how to make crispy tofu bites using a frying pan, an oven or an air-fryer, here.
6Whisk to combine and set aside.
8Add the sauce.
9Top with tofu.
Nutritional Info
Makes 2 portions
480 Calories per portion
42g protein
36g carbohydrates
13g fiber
21g fat
480 Calories per portion
42g protein
36g carbohydrates
13g fiber
21g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
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