Tahini Broccoli Salad

This meal was inspired by the 1) the delicious tahini sauce from Joni Newman’s upcoming book and 2) a broccoli salad one of my fellow yoga teacher trainers was eating over the weekend, from a local market. I swear, my best recipe “ideas” are all stolen.

Her broccoli salad contained: broccoli, almonds, red onions, raisins and mayo. I knew it would be easy enough to veganize and Joni’s sauce came instantly to mind.

As soon as I was out of training that day, I whipped up a big bunch of this salad. I had two bunches of broccoli and I gave them a quick steam in boiling water, followed by a shock with cold water.

I mixed the broccoli with almonds, sliced red onions, raisins, 2 blocks of Trader Joe’s cubed savory tofu and the tahini sauce. The sauce consists of tahini, lemon juice, Bragg’s aminos, olive oil and garlic.

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This salad was so satisfying and delicious. It was a nice mix of sweet and salty, with a nice, filling bite from the tofu.

I served it up with Trader Joe’s brown rice wraps filled with Veganaise, pesto, tomatoes, bell peppers and avocado.

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This meal was surprisingly filling and amazingly flavorful.

Do you ever copy recipes?

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