Broccoli Surprise Salad

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

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.

Published by Mary-Jo

I am passionate about diversity, inclusion, sustainability and community. Having raised my children in a small B.C. town as a single parent, I relied on the community, my resourcefulness and the land to sustain us. We developed a market farm,built a cafe and catering business that utilized the produce, local farmers and families to thrive. As a Waldorf school parent I became experienced in biodiversity, edible landscapes and community engagement. I gained substantial skills in leadership, facilitation, project management, communication through teaching yoga and running various business's. My role as a facilitator and trainer to individuals seeking to become a yoga teacher- whom never thought that they could stand in front of a room and speak in public, gave me insight into human nature and coaching. In addition to designing and building businesses - cafés, yoga studios and national training programs, I am a student of Social Development & Social Psychology and understand the complexity and importance of social engagement. I can handle with grace most any situation, having encountered a disability later in life. Consequent to becoming disabled and through advocacy and providing peer support I have trained and acquired extensive exposure and understanding of UN principles on disability, The Human Rights objectives, theories and principles of Universal Design and the various challenges and obstacles for those affected and the relationship to various stakeholders. After 30 years of teaching yoga, my spinal cord injury and subsequent sabbatical has allowed for the integration of my yoga and more in-depth study of the Healing Arts. I have had the fortune of working with some of the best in the field of rehabilitation, Somatic Experiencing and manual therapy including Emilie Conrad, Mark Finch, Judy Russel, Rod Stryker, Carolyn Myss, Ana Forest, & Tim Miller, Susan Harper, Mariah Moser, Herta Buller and Nature.