Finally a use for broccoli stalks that is both low-waste AND low-effort! This flavourful Broccoli Stalk Salad does not require any peeling or julienning, and it’s packed with protein to boot.
A Zero-Waste Salad You Won’t Hate
Broccoli is one of the few vegetables that Kevin and I can agree on. We eat a lot of it. But that also means we end up with a lot of broccoli stalks I don’t know what to do with. I’m loathe to throw them away because they’re perfectly edible (and full of nutrients).
For a long time I was just pureeing them into soups but that made the soup smell and taste kinda like a fart. I also thought about using them to make coleslaw, but… I hate coleslaw. There are also some recipes that require you to peel off the tough outer layer of the stems first, which, if you’ve ever tried to peel a broccoli stem, is a royal pain in the ***.
Then I saw this recipe from Careese Eats for a broccoli tofu salad. I love broccoli and I love tofu. And because the recipe involves chopping the broccoli up into tiny pieces, I figured, why not use the broccoli stems instead? And that’s how this High Protein Broccoli Stalk Salad was born.
When the broccoli stalks are grated into such small shreds, there is no need to peel off the tough woody exterior, so it’s quick to prep. Plus, less waste! The texture is quite like coleslaw but the tofu adds some much needed body, and the Asian-style dressing in this recipe is light but flavourful enough to tie it all together.
I am big on reducing food waste (I have a whole collection of zero-waste recipes here on the blog) so I’m excited to have finally found a good use for broccoli stems.
Just a warning, though… it still smells a bit like a fart 😂 This salad tastes great but shredded broccoli releases a ton of pungent sulphurous compounds. But hey, it beats the boiled, overcooked broccoli of our childhoods!
Are Broccoli Stalks Good to Eat?
Yes. Broccoli stalks are edible raw or cooked, just like the rest of the vegetable. They are crunchy, mild, and a little sweet. The stems are also nutritious: they contain fibre, potassium, and calcium.
The main issue is texture. Big broccoli stalks can be woody on the outside, which is why many recipes tell you to peel them. I don’t have that kind of patience most days. Grating solves the problem: the stalks become fine, crunchy shreds that mix easily with the tofu and dressing.
What You’ll Need
A few important notes on some of the ingredients used in this Broccoli Stalk Salad recipe:
Broccoli stalks: Use the thick stems from the bottom of broccoli crowns. Trim off any dried-out ends that have turned yellow or white, but you don’t need to peel them unless they’re extremely tough.
Firm tofu: Firm tofu crumbles into tiny pieces that cling to the shredded broccoli and provide a nice proteiny chew. Extra-firm tofu or medium-firm tofu also work.
Vegan fish sauce: Yep, vegan fish sauce exists. It’s a little more funky, sweet, and savoury than soy sauce. I prefer ones from Vietnamese brands such as Au Lac (an all-veg Vietnamese food brand!). Check out the next section for a bunch more recipes that use vegan fish sauce.
Tip: If you don’t have vegan fish sauce, use more soy sauce instead.
Soy sauce: Any regular soy sauce works (I prefer Kikkoman or Pearl River Bridge). Use tamari to make this salad gluten-free.
Sesame oil: A little toasted sesame oil goes a long way. Do not skip it. It gives the salad soooo much more flavour!
Sesame seeds: These add a bit of texture and reinforce the sesame flavour.
Garlic powder: I like garlic powder here because it disperses evenly and gives the salad garlic flavour without the sharp bite of raw minced garlic.
Gochugaru: Optional, but recommended if you like spice. Gochugaru is Korean chili flakes that are less spicy than regular chili flakes. You can also use regular red pepper flakes or chili crisp if that is what you have.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
More Recipes Using Vegan Fish Sauce
Here are some more recipes where I use vegan fish sauce:
Step-by-Step Process
Step 1 (Optional): Boil the whole tofu block in salted water for a few minutes. Rinse with cold water, then drain and set aside to cool while you prep the broccoli.
Step 2: Trim dried-out ends from the broccoli stalks. No need to peel. Shred the stalks using a box grater or vegetable grater directly into a mixing bowl.
Did you know: Boiling tofu increases its bounciness (improving the mouthfeel) and enhances flavour absorption. However, if you’re short on time or prefer not to turn on the stove for this recipe, you can skip this step. Tofu is generally safe to eat right out of the package.
Step 3: Add vegan fish sauce, soy sauce, sesame oil, sesame seeds, garlic powder, and gochugaru to the shredded broccoli.
Step 4: Add vegan fish sauce, soy sauce, sesame oil, sesame seeds, garlic powder, and gochugaru to the salad.
Step 5: Mix thoroughly until everything is evenly combined.
Step 6: Serve and eat cold!
Meal Prep & Storage Tips
Fridge: Refrigerate broccoli stem salad for up to three days. Make sure it’s stored in an airtight container. Broccoli contains lots of sulphur compounds so the longer it’s exposed to open air, the more it will stink up your fridge.
Freezer: I do not recommend freezing this salad. The tofu becomes spongy and the broccoli loses its fresh crunch.
Recipe FAQs
Yes. Broccoli stalks can be eaten raw, especially when grated, thinly sliced, or cut into matchsticks. If the outside is very tough, trim or peel the tough parts first.
Broccoli stalks taste milder than florets, and tend to be sweeter and less bitter. Otherwise, they taste very similar to the rest of the broccoli.
Yes, but the texture will be different. Finely chop the florets instead of grating them, then mix with the tofu and dressing.
Broccoli is a cruciferous vegetable, meaning it contains lots of sulphur compounds, and cutting or cooking it breaks down the cell walls, which causes them to release those smelly compounds into the air. The smell is normal, and this salad still tastes good.
More Zero-Waste Recipes
Recipe Card
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High Protein Broccoli Stalk Salad
Equipment
- Mixing bowl or salad bowl
- Cheese grater or vegetable grater (I use this one)
Ingredients
Switch between volume vs weight measurements:
- 8 oz broccoli stalks, shredded
- 8 oz firm tofu
- 1 tbsp soy sauce or tamari
- 1 tbsp vegan fish sauce or sub with more soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- ½ tsp garlic powder
- ½ tsp gochugaru *optional
Instructions
- Optional, but recommended (see Note 1): Boil 8 oz firm tofu in salted water for 5 minutes. Rinse with cold water, then drain well and set aside to cool while you prep the other ingredients.
- Shred 8 oz broccoli stalks, shredded using a grater into a mixing bowl.
- Use your hands to crumble the tofu into very small, fine pieces and mix them in with the broccoli.
- Stir in the seasoning ingredients (1 tbsp soy sauce or tamari, 1 tbsp vegan fish sauce, 1 tsp sesame oil, 1 tsp sesame seeds, 1/2 tsp garlic powder, and 1/2 tsp gochugaru).
- Make sure everything is thoroughly combined and then the salad is ready to eat!
Notes
- Why Boil Tofu? Boiling firm tofu increases its bounciness (improving mouthfeel) and enhances flavour absorption. However, if you’re short on time or prefer not to turn on the stove for this recipe, you can skip this step. Tofu is generally safe to eat right out of the package.