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Dairy Free

Seared Tofu & Broccoli Salad

with Peanut Dressing

Cooking time

30 minutes

Servings

2 / 4

Calories

737 /serving

Sometimes, a dish can be as beautiful as it is delicious. This vegetarian creation is certainly one of those recipes! Golden tofu cubes, sunset-hued peppers, bright green broccoli florets and red and white quinoa blend texture and colour perfectly. Creamy dressing and crunchy peanuts finish off this flavourful dish guaranteed to please your eyes and your taste buds!

We will send you:

  • 2 Scallions
  • 1 Orange or red bell pepper
  • 1 Broccoli
  • 30ml Soy sauce reduced in sodium
  • 95g Red and white quinoa
  • 60g Peanut butter
  • 30g Peanuts
  • 15ml Rice vinegar
  • 225g Tofu
  • 12.5g Korean spice blend (sea salt, brown sugar, gotchukaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
  • You will need:

    Medium pot
    Large pan (nonstick if possible)
    Oil
    Salt & pepper
    Total Fat
    47 g
    Saturated Fat
    7 g
    Sodium
    758 mg
    Total Carbs
    62 g
    Sugars
    7 g
    Protein
    34 g
    Fibres
    13 g
    Preparation
    a picture
    Cook the quinoa
    In a medium pot, combine the quinoa, 1 cup of water and a pinch of salt (double the water for 4 portions); bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork.
    a picture
    Mise en place
    While the quinoa cooks, core and thinly slice the bell pepper. Separate the broccoli head from the stem. Cut the broccoli head into bite-sized florets. Peel the broccoli stem and slice into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pat the tofu dry with paper towel and cut into ½ inch cubes.
    a picture
    Cook the tofu
    In a large pan (non-stick, if possible), heat a thin layer of oil on medium-high. Season the tofu with the spice blend. Add the seasoned tofu to the pan and cook, stirring often, 9 to 11 minutes, until browned on all sides and heated through. Transfer to a paper towel-lined plate; season with S&P to taste. Reserve the pan.
    a picture
    Make the peanut sauce
    While the tofu cooks, in a bowl, combine the peanut butter, vinegar, soy sauce and 3 tbsp of water (double the for 4 portions); season with S&P to taste.
    a picture
    Cook the broccoli
    In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccoli. Cook, 4 to 5 minutes, until the vegetables begin to soften.
    a picture
    Finish & serve
    In a large bowl, combine the tofu, quinoa, bell pepper and sautéed broccoli. Drizzle with as much of the peanut sauce as you’d like. Toss to thoroughly combine and season with S&P to taste. Divide the finished salad between your plates. Garnish with the green tops of the scallions and peanuts. Bon appétit!