Warm Broccoli and Tofu Salad
◦1 small head
◦broccoli, cut into bite-sized florets
◦1 zucchini, cut into bite-sized pieces
◦250g / 8 ounces firm tofu, cubed, lightly pan-fried (or steamed)
◦75g / 2.5 ounces corn niblets
◦1 small can tuna in springwater, drained (optional)
◦½ avocado, cubed or sliced
◦2 tablespoons toasted sesame seeds to serve
◦Juice of 1 small lemon
◦1 tablespoon miso liquid paste (light or dark)
◦2 tablespoons natural yogurt
◦A dash or hot water if dressing needs thinning
1.Mildly steam or boil broccoli and zucchini and set aside.
2.Mildly pan-fry tofu until slightly crisp. (Otherwise you could steam it.)
3.Combine all ingredients in a large container. Toss well with half of dressing.
4.Divide between bowls and drizzle with remaining dressing. Spread with toasted sesame seeds.