Crispy Tofu Broccoli Salad

Broccoli Salad

2 Tablespoon Olive Oil
2 Tablespoon Soy sauce or Braggs
1/2 Block Tofu
2 Cups Stemmed Broccoli
1 Can Garbanzo Beans
1 Tablespoon chopped Sundried Tomatoes
1 Lemon Zest
1 Tablespoon chopped Fresh or Dry Cilantro
Dash salt or more to your taste

Combine olive oil and soy sauce/Braggs in a bowl. Slice tofu into thin strips. Place tofu in with combined olive oil and soy sauce/Braggs. Toss around and let set for 5 minutes. Next heat up skillet medium-high heat and place tofu in a single layer in skillet. Save left over olive oil mixture. Cook each side for 2-3 minutes until crisp. Take tofu out of pan and place aside. Pour left over olive oil mixture in skillet. Add broccoli and cover for 5 minutes. Next uncover skillet and add garbanzo beans for 3 minutes. Toss broccoli in a large bowl with sundried tomatoes, lemon zest, cilantro, and salt. Serve right away.

This recipe is also good cold.


Enjoy!

~D