Broccoli Curry Crunch Salad

4.75 from 4 votes

Broccoli curry crunch salad is a combination of crunchy vegetables and sweet flavors. This delicious earthy bowl is sweet and slightly spicy with incredible flavors of curry and fresh vegetables topped with grilled curry tofu.

Prep Time15

Cook Time15

Total Time30

Course: Entrees

Cuisine: Indian

Diet: Vegan

Servings: servings

Calories: 365kcal

Author: Kathy Carmichael

Ingredients

Curry Marinade (½ used for dressing)

¼ cup soy or tamari gluten-free sauce
1 ½ teaspoons curry powder
1 ½ teaspoons garam masala
1 ½ teaspoons turmeric
1 ½ teaspoons coriander
½ inch fresh ginger
2 cloves garlic minced
¼ cup water

Curry Dressing

½ cup raw cashews soaked overnight
½ of the above marinade
1 cup water

Salad Ingredients

2 crowns broccoli remove stem, florets only
½ cup chopped celery
½ cup pickled red onion or raw red onion sliced thin
½ cup green onions chopped
1 cup purple cabbage chopped
¼ cup dried cranberries
¼ cup salted peanuts or curried cashews
14 ounces extra firm tofu pressed

Instructions

Tofu

If using form tofu, press it with a tofu press. If using the extra firm or sprouted tofu, skip this step.
Cut into four sections for grilling.

Prepare Marinade

Add all ingredients to a high-speed blender.
Blend until smooth
Set ½ of the marinade in an airtight container and add tofu.
Leave the remaining half in the blender to make the dressing.

Curry Dressing

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

Salad

Steam broccoli florets for 8 minutes
Remove from steamer and rinse with cold water, in a colander, to store cooking.
Store in an airtight container in the refrigerator until you plan to use it.
Cut celery, cabbage, red pickled onions (or raw red onions) and set them aside.

Grilling the Tofu

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

Assembling the Salad

Place broccoli in the bottom of the bowl
Add celery, nuts, cranberries, and pickled onion.
Top with grilled tofu
Drizzle with dressing
Garnish with green onions and microgreens.

Notes

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.

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