Broccoli & Smoked Tofu Salad⁠

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Serves 2


1 head of broccoli, cut into florets⁠

225g smoked tofu, cut into large cubes⁠

Fresh ginger, grated⁠

3 whites of spring onions, trimmed and sliced finely⁠

Drizzle of rapeseed oil


1 nori sheet, cut finely into strips⁠

3 greens of spring onions, trimmed and sliced finely⁠

Fresh coriander, chopped⁠

Mixed sesame seeds, lightly toasted⁠

Peanuts (or cashews), lightly toasted⁠

Chilli flakes⁠

Peanut sauce⁠

60g crunchy natural peanut butter

1 tbsp hot water

1 tbsp dark soy sauce⁠

1 tbsp apple cider vinegar⁠

1/4 tsp toasted sesame oil⁠

1 tbsp maple syrup⁠

Per Portion: approx. 548 kcal, 30g protein, 36g fat, 28g carbohydrate

(Approximate values sourced from


1. Preheat oven to 160C fan.⁠

2. Place the broccoli florets, tofu cubes, spring onion and grated ginger in a baking dish. Drizzle over some oil, season and give it all a good mix. Cook in the preheated oven for 20 minutes, mixing it half way through.⁠

3. For a light char, cook it under a medium grill for about 7 mins.⁠

4. For the peanut sauce, blitz all sauce ingredients together in a small high speed blender.⁠

Serve the warm veg with the toppings and that nutty, salty, sweet peanut sauce - if you haven’t already eaten it all up

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