Asian Broccoli Salad



Vegan I Gluten Free


Serves: 4

Time: 25 minutes + 30 minutes draining time



Tofu

8 ounces extra firm tofu, drained and pressed for 30 minutes

1/2 tsp. salt

1/4 cup organic, gluten free Tamari

1 tbsp. coconut oil


Salad

1 large head broccoli, cut into small florets

1/2 purple onion, sliced

1 bunch scallions, thinly sliced

1/2 cup raw almonds

3 tbsp. sesame seeds

1 avocado, quartered & sliced

4 handfuls spinach or leafy greens of choice


Dressing

1/2 cup almond butter

1 tbsp. apple cider vinegar

1 tbsp. tamari

1 in piece ginger, finely chopped

1/4 cup water (+ more if needed 1 tbsp. at a time)


Drain the tofu from the package, cut into roughly 2 inch cubes, and place on a plate or baking sheet lined with paper towel. Place pieces of paper towel on top of the cubes and place another plate or baking sheet on top. Place a heavy object such as a book or pan on top and let drain for at least 30 minutes.


While the tofu is being pressed, mix all the dressing ingredients in a bowl. Stir until well combined. Cover and let sit in the fridge to thicken.


Steam the broccoli until bright green, about 3-5 minutes. Run under cold water to keep it from continuing to cook and set aside.


Toss the tofu in small bowl and sprinkle with 1/2 tsp. salt and 1/4 cup Tamari. Stir to evenly coat.


Heat 1 tbsp. coconut oil in a skillet over medium-high heat. When the pan is hot but not smoking, add the tofu and cook on each side 3-5 minutes or until brown. Wait patiently for the tofu to cook, turning too early will cause the tofu to stick to the pan.*


Divide the spinach among 4 bowls. Evenly distribute the toppings: steamed broccoli, onion, spring onions, almonds, and sesame seeds. Top with avocado slices and pieces of tofu. Drizzle the dressing on top of each bowl.


Serve or store leftovers 1-3 days in the fridge.


*Note: Use a metal spatula on cast iron skillets with the tofu for better results and to prevent it from sticking.


Health tip: Sesame seeds are small in size but packed full of fiber, protein, fat, vitamins and minerals. They contain high levels of copper, calcium, magnesium and iron. They reduce inflammation in the body and lower cholesterol. Of all the seeds and nuts, sesame seeds have the highest concentration of phytosterols, which blocks cholesterol absorption, lowering blood cholesterol levels.

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