Roasted broccoli, sesame & tofu with ginger dressing

Roasted broccoli, sesame & tofu with ginger dressing

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

Broccoli salads are always our most popular. Put broccoli with anything and it will walk out the door. Raw, blanched, braised, anything – broccoli sells.

Ingredients

Quantity Ingredient
2 heads broccoli, divided into florets
200ml olive oil
100g snow peas, trimmed and cut in half diagonally
250g podded edamame
250g bean sprouts
3 teaspoons nigella seeds
2-3 tablespoons sesame seeds
1 bunch spring onions, trimmed and finely sliced
2 avocadoes, flesh roughly crushed
250g firm tofu, crumbled

Ginger dressing

Quantity Ingredient
3 tablespoons finely chopped fresh ginger
2 cloves garlic, crushed
3 tablespoons honey
2 tablespoons miso paste
125ml soy sauce
125ml rice wine
125ml olive oil

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Place the broccoli in a large bowl and coat with the olive oil and season well with salt and pepper. Spread out on the prepared tray and bake for around 12 minutes or until browned. Remove and set aside to cool.
  3. Prepare an ice bath by filling a large bowl with water and adding ice cubes.
  4. Bring a large saucepan of salted water to the boil and cook the snow peas and edamame for 1 minute. Drain and refresh in the ice bath. Transfer to a salad bowl.
  5. To make the ginger dressing, whisk all the ingredients together in a small bowl with 60 ml of water. Season to taste.
  6. Add the cooled broccoli to the salad bowl, along with the remaining ingredients, except the tofu. Pour the dressing over, toss well to combine, then scatter the tofu over the top.
Tags:
alimentari
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