Broccoli & Tofu Green Salad
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Print Recipe Servings 2 servings
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Ingredients
- 1 head romaine lettuce chopped
- 1 cucumber chopped
- 12 cherry tomatoes halved
- 2 cups broccoli florets
- ¼ bunch parsley chopped
- ¼ bunch dill chopped
- 3 green onions chopped
- 7 ounces (200 g) tofu diced
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- ½ lemon juiced
- salt to taste
- 2 handfuls ground walnuts
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Instructions
- Mix the tofu cubes and soy sauce in a bowl. Put them in a pan and cook for about 5 mins, stirring occasionally. Set them aside to cool.
- Place the broccoli florets in a saucepan with boiling water for 3 mins. Take them out and rinse under cold water. Drain well.
- In a large bowl combine the chopped romaine lettuce, cucumber, cherry tomatoes, broccoli florets, parsley, dill, green onions, and tofu cubes. Season with the nutritional yeast, freshly squeezed lemon juice, and salt. Stir everything well together.
- Sprinkle some ground walnuts on top of the salad and enjoy!
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Notes
- To preserve the nutrients of the broccoli florets, boil them for only 3 mins. Then rinse under cold water to stop the cooking process, so they can keep their bright green color. Drain them well or dry with kitchen paper so the salad stays fresh and not watery.
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