Name: Broccoli Curry Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup soy or tamari (gluten-free) sauce; 1 1/2 teaspoons curry powder; 1 1/2 teaspoons garam masala; 1 1/2 teaspoons tumeric; 1 1/2 teaspoons coriander; 1/2 inch fresh ginger; 2 cloves garlic, minced; 1/4 cup water; 1/2 cup raw cashews (soaked overnight); 1/2 of the above marinade; 1 cup water; 2 browns broccoli, remove stem, florets only; 1/2 cup chopped celery; 1/2 cup pickled red onion or raw red onion, sliced thin; 1/4 cup dried cranberries; 1/4 cup salted peanuts or curried cashews; 1 14 ounce block, pressed

When I was little, I hated broccoli, as most kids do. But, I don’t think it had much to do with broccoli, as much as it had to do with the fact it was green. Despite my mom’s efforts to hide veggies in our food, my sister and I always found them, like it was a scavenger hunt. My sister once hid Brussel sprouts in her napkin with grave consequences. As I grew older, I learned to love broccoli and make it the center of my dish, like in this broccoli curry crunch salad recipe.

Although my mom tried mashing up broccoli or covering it in cheese sauce, I discovered I like my broccoli steamed or roasted instead of raw. I also like my broccoli al dente versus cooked all the way through, or overcooked.

HOW TO COOK THE PERFECT BROCCOLI CURRY

Since then. I learned two methods of cooking broccoli, so it isn’t overcooked. First, I like to steam my broccoli, but for a slightly less amount of time than suggested. For instance, my vegetable steamer, suggests 10-14 minutes; I cook mine for 8. Then, I immediately transfer it to a colander and run cold water over the broccoli to stop cooking. Obviously, this method is used when I plan to eat my broccoli cold, as in this broccoli curry crunch salad.

If I plan to serve broccoli hot, I recommend roasting it. Even though this is not a common method of cooking broccoli, I think it makes it absolutely delicious. Baking broccoli in the oven, for instance, takes 20 minutes at 425 degrees. Not only does it absorb the seasonings you choose, but it also maintains its crunchiness without getting mushy.

BROCCOLI IS A SUPERFOOD FOR SUPER HEALTH

Although Popeye had his spinach, I think broccoli is a hero in its own right. The benefits of eating broccoli are astounding at minimal. Not only is broccoli rich in Vitamins C, A, K, and B9, it also contains minerals and antioxidants to guard against disease. As a result, research suggests broccoli aids in healthy digestion, the control of blood sugar, reduces inflammation, and guards against cancers.

Furthermore, broccoli is said to help aid in maintaining healthy bones and joints. Consequently, broccoli slows the aging process; my favorite reason to eat it!

MAKING BROCCOLI CURRY THE HIGHLIGHT OF YOUR PLATE

Instead of loading the base of a salad or bowl with lettuce or rice, why not use broccoli? For my broccoli curry crunch salad recipe, for example, I used broccoli as my base. I filled the entire bottom of each bowl with cold steamed broccoli. Although this salad can be served hot, I made it for a luncheon, so it was easier to make and keep cold.

Then, I added celery, my Pickled Red Onions, chopped celery (for added crunch), some peanuts and dried cranberries. Next, I topped with grilled curry tofu.

HOW TO MARINATE AND COOK TOFU FOR SALADS, BOWLS, OR ANY ENTREE

Tofu, if prepared properly, is the “meat” of many dishes. Despite the debate over the health benefits or dangers of tofu, I eat tofu often and support its benefits rather than the opposite. With that being said, how you press and prepare tofu determines if you like it or not.

First, you need to press the tofu to reduce the amount of water. If not pressed properly, the tofu ends up mushy and, in my opinion, inedible. Also, pressed tofu marinates better than unpressed tofu. The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet is a link that can help you to learn how to press tofu correctly.

Even though most stores carry extra firm tofu, some stores, like Whole Foods, carry sprouted tofu, which does not have to be pressed. So, if you don’t have time to press, buy sprouted tofu.

Although I do bake and air-fry tofu, my favorite method is to grill marinated tofu. Once pressed, I marinate the tofu overnight. Then, I grill the tofu in my grill basket, and either refrigerate it until I am ready to use it or use it right then. Because the broccoli curry crunch salad is served cold, I grilled it the night before.

Then, I simply cut it into bite-sized pieces to place on top of the broccoli curry salad. If you plan to eat this bowl hot, simply wait until the tofu has cooled to the touch before cutting.

THE COMBINATIONS OF FLAVORS CREATES AN INCREDIBLE BROCCOLI CURRY SALAD

Due to how porous the broccoli and tofu are, the curry marinate/dressing absorbs like a sponge. For that reason, using broccoli, as well as tofu creates an overall delicious and rich broccoli curry crunch salad. As said before, the celery and peanuts provide an added crunch, while the dried cranberries give a sweet undertone. On the other hand, the pickled onions add an acidic zest to the flavors.

The curry dressing, however, brings is all together with a deep, earthy-sweet taste. Since the dressing and the marinade are the same, with a little twist, the tofu has a grilled charred curry flavor, while the dressing is sweeter and slightly spicy.

Once all together in a bowl, the ingredients meld together for an incredible marriage of flavors. Hot, or cold, this bowl is to die for. If you have extra dressing, use it in a wrap, on a salad or its a great dip for veggies or The Perfect Crispy Air-Fried Steak Fries

And, if you are a broccoli curry fan, try these recipes:

As you can see, I love my curry!

4 servings