Will Run For Broccoli Salad

I'm not quite sure how broccoli salad goes from mayonnaise, cheddar cheese, and bacon bits to tangy tofu dressing, dried raisins, smoked almonds, sunflower seeds and hemp hearts.  Just like I'm not sure if it was Farmer or Housemate who left me with four measly pieces of broccoli where there once was delicious broccoli salad.

Broccoli Salad

Tangy Tofu Dressing

Adapted from Fresh Mayo

(2- 2 1/2 C)

1/2 sweet onion roughly chopped

1 clove chopped garlic

1/4 tsp dried dill

1T water

2 tsp white balsamic vinegar

1 C soft silken tofu

2 T & 2 tsp olive oil

1 tsp sunflower oil

1 T organic sugar

2 tsp apple cider vinegar

2 tsp miso

2 tsp dijon mustard

4 T white balsamic vinegar

1.  Cook onion, garlic, dill, water, and 2 tsp balsamic vinegar in a frying pan over medium heat until liquid has evaporated.

2.  Remove from heat and place in blender along with onion tofu, olive and sunflower oil, sugar, apple cider vinegar, miso paste, dijon mustard and 4 T white balsamic vinegar.  Blend until desired consistency is reached.  Add additional water as needed.  Place in refrigerator until cool or until your broccoli is ready. 

Broccoli Salad   

4 small heads of broccoli chopped

1/4 C raisins

1/4 C cranberries (or use raisins)

1/4 - 1/2 C sunflower seeds

1/4 C chopped smoked almonds (salted almonds also work)

1-2 T hemp hearts

1 recipe tangy tofu dressing.

Combine all ingredients in a large bowl.  Hide from housemates.  Enjoy.