Go Back
–+ servings
Raw broccoli salad with smoked tofu and edamame beans in a deep white plate.
5 from 2 votes

Raw Broccoli Salad

This raw broccoli salad with an Asian-inspired dressing is packed with plant-based protein and is perfect for easy lunches or light dinners.
Print Pin
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the salad

  • 2 broccoli heads with stem
  • 2 cups frozen edamame
  • 14 ounces (400 g) firm smoked tofu sub regular firm tofu
  • ¼ cup sliced almonds
  • 3 tablespoons sesame seeds
  • 3 tablespoons gluten-free fried onions optional

For the dressing

  • 4 tablespoons tamari sub gluten-free soy sauce
  • 4 tablespoons water (remove?)
  • 2 tablespoons sesame oil
  • 2-3 tablespoons fresh lime juice
  • 1 tablespoon maple syrup sub agave syrup
  • 1 tablespoon grated ginger sub ¼ teaspoon ginger powder
  • 1 garlic clove sub ¼ teaspoon garlic powder for a milder flavor
  • 2 tablespoons white tahini (4tbsp?)

Instructions
 

  • Broccoli. Wash the broccoli. Break the head into very small florets with your hands or pulse several times in a food processor. If you don't mind the bitterness of the broccoli stalk, you can add it to the salad. Peel the outer layer of the stalk and cut it into thin sticks.
  • Edamame. Thaw the edamame according to package directions.
  • Tofu. Cut the tofu block through the long edge, then into 1-inch (2,5 cm) cubes.
  • Dressing. Crush the garlic and grate the ginger. Combine the tamari, sesame oil, lime juice, maple syrup, ginger, and garlic in a small bowl. And in the tahini and whisk until combined.
  • Assembly. Add the broccoli, edamame, tofu, almond, sesame seeds, and crispy onions to a large salad bowl. Toss with half of the dressing. Then, transfer to individual plates and top with more dressing.

Notes

Storage tips: You can keep this salad in an airtight container for 3-4 days in the refrigerator. However, I find that the ingredients soak up most of the dressing and the salad can become a little dry. If you don't have leftover dressing, I recommend making another batch and adding some more to revive the flavors.

Nutrition

Calories: 496kcal | Carbohydrates: 43g | Protein: 30g | Fat: 26g | Saturated Fat: 4g | Fiber: 14g | Sugar: 11g
Did you try this recipe?

Leave a star rating and review below. Thank you!