X

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.
5Make the sauce. Add yogurt, mustard, vinegar, nutritional yeast and salt to a mixing bowl.
6Whisk to combine and set aside.
7Cut broccoli into bite-sized pieces. Cut cucumbers into bite-sized pieces. Add to plates.
8Add the sauce.
9Top with tofu.
10Garnish with chopped up almonds. Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
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
I made it!
Made it so far: 1

Get Started

New to DAREBEETS? Start here: