Name: Broccoli & Tofu Green Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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 tofu (diced); 1 tbsp soy sauce; 1 tbsp nutritional yeast; ½ lemon (juiced); salt to taste; 2 handfuls ground walnuts

Broccoli & Tofu Green Salad

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Venelina Dove M.D.

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings 2 servings

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 tofu diced
1 tbsp soy sauce
1 tbsp nutritional yeast
½ lemon juiced
salt to taste
2 handfuls ground walnuts

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!

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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