Broccoli Tofu Salad with Avocado & Walla Walla Onions

broccoli tofu salad with avocado & walla walla onionsI’ve been lost in summer lately and haven’t been posting much. But I’m back today with a super healthy lunch salad recipe (inspired by working-from-home procrastination). This salad reminds me a little bit of the broccoli salad my parents used to make when I was a kid. Their version was really simple and served cold with lots of vinegar. I’ve recreated it to include some protein (tofu), crunch (walnuts) and the happy¬†combination of avocado, lime and walla walla onions. For those of you who aren’t familiar with walla walla onions, they are large, sweet white onions. I’m not a huge fan of onions in general, especially when raw, but I love these! I picked some up in the Okanagan over the weekend and they’re delicious.

Broccoli Tofu Salad with Avocado & Walla Walla Onions

2 medium heads of broccoli, boiled
200g extra firm organic tofu
handful of walnuts, toasted
1 avocado, cubed
1/4 walla walla onion (sweet onion), finely diced
juice of 1 lime
1/2 Tbsp apple cider vinegar
1 Tbsp coconut oil
1 tsp turmeric
sea salt to taste

Cut broccoli into bite sized pieces and boil until cooked, strain. Add coconut oil and turmeric while hot.

Meanwhile lightly toast the walnuts in a dry frying pan, remove from pan, chop and set aside. In the same pan, add a little coconut oil and sear the tofu until golden. Cut into cubes.

In a large bowl, combine broccoli, tofu, walnuts, onions, avocado, lime, vinegar and season with sea salt to taste. Can be served warm or cold.

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