Broccoli Curry Crunch Salad

When I was little, I was not too fond of 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 slightly less 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 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 is 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, blood sugar control, 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, making it 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 it 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 cut it into bite-sized pieces to place on top of the broccoli curry salad. If you plan to eat this bowl hot, 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 and 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 it 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 a great dip for veggies or The Perfect Crispy Air-Fried Steak Fries.

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

• Skinny Thai Green Curry
• Skinny Thai Curry Noodle Bowl
• Thai Red Curry Vegetables
• Red Coconut Curry Stir Fry
• Crockpot Curry Crushed Lentil Stew
• Vegan Curry Pizza
• Vegan Curry Chickpea Sandwich Spread

As you can see, I love my curry! 

Yield: 4 servings

Broccoli Curry Crunch Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This delicious earthy bowl is sweet and slightly spicy with incredible flavors of curry and fresh vegetables.

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Ingredients

Curry Marinade (1/2 used for dressing)

• 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 turmeric 
• 1 1/2 teaspoons coriander
• 1/2 inch fresh ginger
• 2 cloves garlic, minced
• 1/4 cup water

Curry Dressing

• 1/2 cup raw cashews (soaked overnight)
• 1/2 of the above marinade
• 1 cup water

Salad Ingredients

• 2 crowns 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 

Extra Firm Tofu

• 1 14 ounce block, pressed

Instructions

TOFU

1. Press tofu according to How to Press Tofu
2. Cut into four sections for grilling.

PREPARE MARINADE

1. Add all ingredients to a high-speed blender.
2. Blend until smooth
3. Set 1/2 of the marinade in an airtight container and add tofu.
4. Leave the remaining half in the blender to make the dressing.

CURRY DRESSING

1. Using half the marinade, drain cashews and add to the blender.
2. Then add all remaining ingredients.
3. Blend until smooth.
4. Refrigerate until ready to serve.

SALAD

1. Steam broccoli florets for 8 minutes
2. Remove from steamer and rinse with cold water, in a colander, to store cooking.
3. Store in an airtight container in the refrigerator until you plan to use it.
4. Cut celery and set aside.

GRILLING THE TOFU

1. Preheat the grill to medium-low
2. Remove tofu from marinade and place directly on the grill, a grill mat, or a grill basket.
3. Cook on for 7 minutes on both sides
4. Remove from heat and let cool until ready to use.
5. Tofu can be used as soon as it is cooled or stored in the refrigerator until ready to use.
6. Cut tofu into bite-sized pieces.

ASSEMBLING THE SALAD

1. Place broccoli in the bottom of the bowl
2. Add celery, nuts, cranberries, and pickled onion.
3. Top with grilled tofu
4. Drizzle with dressing

Recommended Products

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• 
  NutriBullet Rx N17-1001 Blender, Black
• 
  Grill Basket 

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 266Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 131mgCarbohydrates 32gFiber 5gSugar 16gProtein 9g

Nutrition facts may not be 100% accurate.

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