Spiced Tofu:
- 8 oz Tofuextra firm fermented, sliced lengthwise into ½-inch thick slices, about 4 slices
- 1 tbsp Olive oil
- 1 tsp Cuminground
- ½ tsp Kosher Salt
- ¼ tsp Black peppercracked
Ranch:
- 3 tbsp Sour cream
- ½ tsp Dried thyme
- ½ tsp Dried basil
- ½ tsp Garlic powder
- ⅛ tsp Salt
- 1 tsp Basilfresh, finely chopped
- 2 tbsp Milkfor thinning the sour cream
Salad:
- 2 cups Broccoli florets
- ½ cup Cornfrozen, thawed
- ½ cup Green peasfrozen, thawed
- ½ Avocadosliced
- 1 oz Blue cheesecrumbled
For garnish:
- Basil
Tofu Broccoli and Blue Cheese Salad
Packed with flavor and protein, this Tofu Broccoli and Blue Cheese Salad is a filling dish that will transform your lunch into a meal and give you the boost you need to get through the rest of the day. The combination of spiced tofu, crunchy broccoli, toasted corn, sweet green peas, avocado, blue cheese, and homemade ranch dressing is out of this world. Serve it warm, at room temperature, or cold. Enjoy!
Most tofu is sold in blocks packaged in water to keep it fresh. If that’s what you have, slice the tofu into thin slices before pressing it. Place the slices on a cutting board lined with a clean linen or cotton towel and three layers of paper towels. Place three more paper towels on top of the tofu slices and cover with another linen or cotton towel. Put another cutting board or cookie sheet on top. Add weight (stone mortar and pestle, cast iron skillet, or heavy pot) to press down on the tofu. Allow it to sit for at least 15 minutes and up to 1 hour to get the water out. Now, you just need to brush your tofu with marinade and proceed with the recipe below.
To make the Broccoli Salad With Bacon, you will need the following ingredients:
Steps to make Tofu Broccoli and Blue Cheese Salad
1 | Prepare marinade | 1 |
In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper. | ||
2 | Brush tofu with marinade | 1 |
Brush the prepared marinade on both sides of the tofu. | ||
3 | Cook tofu | 20 |
Over medium high heat, heat a large non-stick pan and add the spiced tofu. Cook until golden brown. Turn tofu over and cook until the second side is also browned, about 10 minutes per side. Set the tofu aside. | ||
4 | Prepare ranch dressing | 1 |
In a small bowl, whisk together 3 tablespoons sour cream, ½ teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon garlic powder, ⅛ teaspoon salt, and 1 teaspoon finely chopped fresh basil. Thin with milk, adding 1 tablespoon at a time, until the desired consistency is reached. It should be thin enough to pour, like heavy cream. Set aside. | ||
5 | Microwave broccoli | 1 |
In a microwave safe bowl, add 2 cups broccoli florets and 1 tablespoon water. Cover the bowl. Microwave on high for 1 minute. Broccoli should be cooked but still crisp and bright green in color. Drain and set aside. | ||
6 | Cook corn | 10 |
Over high heat, heat a dry skillet and add½ cup thawed corn. Toast the corn, stirring occasionally, until most of the corn is golden brown, about 10 minutes. Remove the corn from the pan. | ||
7 | Assemble | 3 |
To a large salad bowl, add the broccoli, toasted corn, ½ cup thawed green peas, avocado slices, and 1 ounce crumbled blue cheese. Place the sautéed tofu slices on top and drizzle with the prepared ranch dressing. Garnish with basil leaves. | ||
8 | Serve | |
Serve warm, at room temperature, or cold. Enjoy! | ||
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