High Protein Broccoli Stalk Salad
Servings: 2 cups
Calories: 172kcal
This high protein broccoli stalk salad turns shredded broccoli stems and crumbled tofu into a savoury, zero-waste salad. Perfect protein-packed lunch or side.
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Equipment
- Mixing bowl or salad bowl
- Cheese grater or vegetable grater (I use this one)
Ingredients
- 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.
Nutrition
Calories: 172kcal | Carbohydrates: 12g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1071mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 101mg | Calcium: 211mg | Iron: 3mg