Broccoli and Tofu Salad
recipe
Broccoli and Tofu Salad
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A lovely vegetarian salad with contrasting flavours and textures.
Ingredients
- 350g washed and ready-to-cook cauliflower florets
- 1 avocado
- 2 tbsp fresh or bottled lemon juice
- 300g washed and ready-to-cook broccoli florets
- 25g pecan nuts, coarsely chopped
- 25g walnuts, coarsely chopped
- 8 cherry tomatoes, halved
- 285g firm tofu, cubed
- 2 tsp wholegrain mustard
- 50ml virgin olive oil
- salt to taste
Serves:
4
Preparation:
15
Cook Time:
15
Total Time:
30min
Directions
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- Cut the broccoli into small florets, if necessary. Cook in a large pan of boiling water until tender, about minutes. Drain and refresh under cold running water, and set aside.
- Cut the cauliflower into small florets, if necessary. Halve the avocado, remove the stone, then peel. Cut the flesh into cubes and place in a bowl with tbsp lemon juice, Toss lightly.
- Place the broccoli, cauliflower, avocado, pecans, walnuts and tomatoes in a large, shallow dish and mix lightly together. Place the tofu cubes on top.
- Stir together the remaining lemon juice, mustard and olive oil. Season to taste with salt. Pour the dressing on top of the salad and serve.
Source: Tesco
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