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Broccoli Peanut Salad

Sweet and spicy peanut sauce over veggies and tofu
Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Salad, Side Dish
Servings 4 people

Ingredients
  

Salad

  • 2 heads broccoli, cut into tiny spears
  • 1 red bell pepper, thinly sliced
  • 2-3 medium carrots, shredded
  • ½ block tofu
  • 2 tbs neutral oil
  • 1 small bunch cilantro, finely chopped

Peanut Sauce

  • 4 tbs peanut butter
  • 1 thumb peeled fresh ginger
  • 3 cloves garlic
  • 1 tbs neutral oil
  • 1 tbs sesame oil
  • 2 tbs gluten free soy sauce
  • 1 tbs maple syrup or sugar
  • 1 tsp red chili paste
  • ½ cup water
  • juice from a lime

Instructions
 

Salad

  • Preheat the oven to 400°
  • Cube the tofu into small, bite sized pieces. Toss them with the 2 tbs neutral oil and then lay them out on a baking tray. Bake the tofu for 20 minutes in a preheated oven.
  • Cut the broccoli into tiny, spear shaped bites and add them to a large bowl.
  • Thinly slice the bell pepper and add that to the broccoli.
  • Grate 2-3 medium carrots into the broccoli bowl.
  • Finely chop a small bunch of cilantro and add it into the broccoli bowl.

Peanut Sauce

  • If you are using a food processor or high speed blender, blend everything else together until it forms a smooth sauce.
  • If you are mixing by hand, grate the ginger and garlic into a medium bowl. Add everything else and mix by hand until smooth.
  • Taste the sauce - you may need to add a bit extra maple syrup or salt to taste.
  • Pour the sauce over the veggies and tofu and mix to combine. Optionally top with extra peanuts or hemp hearts.
Keyword broccoli, gluten free, peanut, salad, tofu, vegan