Place the tofu slices on the baking sheet so they’re not touching.īake 15 minutes. Line a large baking sheet with a Silpat mat or cooking parchment. Place the tofu slices in the marinade and allow them to marinate for 15 to 30 minutes (or even over night.) Mix the marinade ingredients in a small cake pan with a lid. Press the tofu in advance to remove excess liquid, and then thinly slice it. extra firm tofu (I like Trader Joe’s double protein tofu for this) Allow the salad to chill for at least an hour prior to serving.ġ4 oz. Pour the dressing over the salad and toss to combine so everything is evenly coated. In a smaller bowl, combine the mayonnaise, sugar, and vinegar using a wire whisk. Mix all dry ingredients in a big salad bowl. 🙂ġ big bunch broccoli, cut into bite size florets, stems peeled and choppedġ/2 cup to 3/4 cup vegan tofu bacon, cut into little strips or pieces (***recipe for the tofu bacon below)ġ/3 cup sugar (you can use coconut sugar if you wish, but it will change the color of the dressing)
I mean, it’s salad.Īnd don’t ya just love that name? What are you bringing to the potluck? Broccoli Madness! Yeah, you are. Lots of crunchy fresh veggies and no cholesterol, so by the time you’re done making the tasty salad it’s still pretty darn good for you. What I love about vegan recipes (aside from the fact that they are completely cruelty free… which is obviously the BEST reason…) is that they are so much healthier and lighter than the original. It turned out so good, and even better than the original, in my opinion. So what do you do when you’re vegan and craving a specific salad that isn’t vegan? You make a vegan copycat recipe, of course! That’s exactly what I did with the famous Sweet Tomatoes Restaurant/Souplantation recipe for “Broccoli Madness” salad.
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