Vegan recipe for Broccoli Avocado Salad with flaked almonds and smoked tofu
1 large head of broccoli
400g Smoked tofu
50g Spring onions
247g Cherry tomatoes
30g Flaked almonds
Chop the broccoli into florets and steam for about five minutes
Chop the spring onions into julienne
Drain the broccoli properly
Slice the avocado and squeeze a little lemon over the slices to stop them going brown
Dice the tofu block into large squares then sauté in olive oil until there is texture and colour. Set aside to cool.
Slice the cherry tomatoes in half
Assemble the salad in layers and garnish with flaked almonds
Top with dressing
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Recipe provided by Fresh Earth Food Store.