Asian Tofu Broccoli Salad

I posted an instagram the other day of my lunch saying I’d rather make lunch than buy it because every time I order something healthy at a restaurant that doesn’t specialize in anything, I’m always disappointed, hungry, and mad that I even spent the €10 on it in the first place. Now, don’t get me wrong, I do love treating myself to a good lunch once in a while, but I’d rather go somewhere with a focus on one cuisine, like Vietnamese or vegan.

Which leads me to this tasty Asian broccoli dish I whipped up the other day during a hungry lunch break. It’s packed with flavour and protein, and is completely gluten-free and vegan-friendly. It keeps me satisfied for the rest of the work day and keeps well in the fridge for the next few days.

Asian Tofu Broccoli Salad 

1 broccoli head, cut into medium-small pieces and steamed
2 shallots
1 yellow bell pepper, chopped
½ cup cucumber, chopped
½ cup cooked quinoa
¼ cup almonds, chopped
½ cup tofu of your choice

Dressing:

2 tbsp. olive oil
1 tbsp. soy sauce, low sodium
1 tbsp. natural peanut butter
1 tbsp. tahini
1 tbsp. fresh lemon juice
½ tbsp. white vinegar
fresh black pepper

Directions:

1. Steam broccoli until just about tender in a double broiler with simmering water. Remove from pot and set aside to cool.

2. Meanwhile, blend all dressing ingredients together with a hand blender or regular sized blender. Season with black pepper.

3. Mix all vegetables, tofu, cooked quinoa and steamed broccoli together in a large bowl. Pour dressing over salad and toss to combine. Top with chopped almonds.

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