Very popular. Lots of Requests. Great for a summer picnic or a light dinner.
4 heads broccoli
1 medium purple onion
1/2 cup thompson seedless rasins
1/2 cup toasted sunflower seeds
1/2 cup light mayonnaise — I use Nayonaise by Mori-nu
3/4 cup tofuaise — Recipe to follow
1/2 cup white wine vinegar
1/3 cup maple syrup
TOFU – AISE
454 grams tofu — Use soft and light if possible.
1/2 cup canola oil
1/4 cup maple syrup
1/3 cup white wine vinegar
1/2 teaspoon salt
5 1/2 Teaspoons Turmeric
Wash and then chop the stems off of the broccoli, as high up into the crown as possible. Cut the head in half through the top and down through the remaining stem. Look at the head and see how you can make the most little floret as possible. You want to have all uniform little bite sized heads. Chop the remaining stem up by first cutting off the peel and then chopping in half and then into quarters. Cut through to again achieve little uniform pieces. Place in a large stainless bowl.
Cut the purple onion into a fine dice and add to the broccoli. Add the rasins and toasted sunflower seeds.
To Mixx the TOFU-AISE, place all ingredients into the blender process until smooth. You can store what you don’t use for up to 4 weeks.
To mix the sauce for the salad place all ingredients into another medium sized bowl and with a whisk, whisk until smooth. Pour over the salad and enjoy!!
Per Serving (excluding unknown items): 446 Calories; 26g Fat (47.0% calories from fat); 17g Protein; 48g Carbohydrate; 12g Dietary Fiber; 5mg Cholesterol; 319mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.