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–+ servings

Broccoli & Tofu Green Salad

Venelina Dove M.D.
A super fresh and colorful salad made with only plant-based ingredients. Absolutely oil-free! Green salad, cucumber, cherry tomatoes, green onions all mixed together with super nutritious broccoli and delicious tofu cubes!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Healthy Oil-Free Vegan Salads
Cuisine European
Servings 2 servings
Calories 361 kcal

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

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.

Nutrition

Serving: 1gCalories: 361kcalCarbohydrates: 21gProtein: 22gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 21gSodium: 421mgFiber: 11gSugar: 7g
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