This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…We usually have some cashew topping in the fridge, it keeps for 10 days in an airtight container. It’s cheese for pizza, it’s the base for white sauce (usually thinned down a bit) and the start of mayo with extra lemon, extra virgin olive oil and a touch of honey if using as a coleslaw dressing. It’s the base of the dressing for this salad, with extra lemon, extra virgin olive oil, some fresh ginger and a hint of sweetness.
We have used sliced almonds for the savoury seeds but other nuts or seeds would also work. See our recipe for making them tasty and crispy.
Broccoli, Cauliflower & Tofu Salad
Ingredients – Salad
[NOTE: 1 med head broccoli = 2 cups finely cut florets, 1 med head cauliflower = 4 cups finely cut florets, 1 block tofu = 2 cups small cubes]
- 4 cups of small broccoli florets
- 4 cups of small cauliflower florets
- 2/3 cup finely sliced spring onions
- 3 tomatoes, deseeded and sliced
- 1½ cups roasted tofu cubes (see below)
- 2/3 cup savoury seeds (with extra for sprinkling on top)
- 1 cup cashew, lemon & ginger dressing
Ingredients – Raw Cashew, Lemon and Ginger Dressing (recipe makes 1¼ cups)
- 110g organic cashew nuts, whole
- 35g or 2½ Tbsp fresh squeezed lemon juice
- half a thumb-sized piece of fresh ginger, peeled and grated (around 15 grams)
- 6 Tbsp extra virgin olive oil
- 1½ tsp organic sea salt
- 120ml cold water
- Wash the broccoli and cauliflower, and spend some time separating the florets into small pieces, which gives a delicate touch to the salad (not too chunky).
- Bring a large pot of salted water to the boil.
- Add the prepared broccoli & cauliflower florets – time for exactly 60 seconds.
- Drain into a colander sitting ready, then plunge the drained vegetables into cold water briefly to stop the cooking process. Spread out on a tea towel to allow the vegetables to dry properly (this helps the dressing stick to the veges).
- Roasted Tofu Cubes
- Cut tofu to a small dice – around ½ – 1cm cubes. Transfer to a large mixing bowl. (You want 1½ cups of cubed tofu, a bit extra won’t hurt.)
- Add a couple of lugs of extra virgin olive oil.
- Add a generous sprinkling of each: paprika powder, vegetable stock powder and organic sea salt. Gently mix it through with your hands, now taste a cube. It should be really tasty and yummy, not bland. If needed add more of your seasonings, check again. (Tofu is naturally completely bland, so needs a lot of seasoning to bring it to life.)
- Spread the seasoned tofu cubes onto a lined baking tray.
- Bake at 200°C for around 20 mins until golden and firm on the outside, still soft inside.
- Set aside to cool until needed. (This is really yummy also eaten hot alongside vegetable dishes or added to a stir-fry or curry at the last minute.)
- Cashew, Lemon & Ginger Dressing – Add all ingredients to a blender and blend long enough that the ginger and cashew nuts are completely smooth.
- Salad Assembly – Do not assemble the salad ahead of time. You can prepare all the components up to a day before and store in the fridge. Assemble just before serving to get the freshest possible outcome. Add all the ingredients to a large bowl, including the dressing and gently mix through with a wooden spoon or rubber scraper. Pour into a serving dish and garnish with extra savoury seeds. You may like to also offer extra savoury seeds at the table for people to add as they like.