Broccoli Caesar salad

Name: Broccoli Caesar salad
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g tofu, plain; 2 tbsp cream; 3 tbsp grated Parmesan; 3 anchovy fillets; 1 tbsp onion powder; 1 garlic cloves; 500 g broccoli; 3 tbsp olive oil; 1 dl cold-pressed olive oil; 1 tbsp garlic powder; 3 tsp sweet paprika; 2 tsp salt; 1 tbsp dried oregano; 2 tbsp lemon juice

main dish salad

Total: 35 min. | Active: 20 min.

gluten-free

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Fancy something fresh, crunchy and full of flavour? Then this Caesar salad with raw broccoli and oven-baked spicy tofu is just the thing. The tofu becomes wonderfully crispy, while the broccoli adds crunch – all without meat, but with plenty of flavour. Perfect as a light lunch or a sophisticated side dish. Also delicious with tenderstem broccoli – and even meat lovers will be positively surprised!

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Tofu
1 tbsp	onion powder
1 tbsp	garlic powder
3 tsp	sweet paprika
2 tsp	salt
3 tbsp	olive oil
250 g	tofu, plain, drained, coarsely grated

To roast
1 tbsp	dried oregano

Salad
2 tbsp	lemon juice
1 dl	cold-pressed olive oil
2 tbsp	cream
1	garlic clove
3	anchovy fillets
3 tbsp	grated Parmesan
500 g	broccoli, finely chopped

How it's done

Tofu

In a bowl, mix the onion powder and all the ingredients up to and including the salt. Add the oil and mix well. Mix in the tofu and spread on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, sprinkle with oregano, mix in, allow to cool slightly.

Salad

Place the lemon juice in a measuring cup along with all the ingredients up to and including the cheese, puree. Place the broccoli and dressing in a bowl, mix well and plate up. Top with the tofu.

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