Chilled Broccoli Salad with Extra-Firm Tofu is the ideal, light main-dish dinner salad to wrap up summer. It’s healthy, and won’t heat up your kitchen. No oven or stovetop cooking needed – just your microwave.
This is one of our go-to summertime suppers. Serve with crusty baguette to sop up the marinade. Balsamic vinegar can be quite tangy, so use a bit less if you prefer.
Extra-firm tofu is available at DeMartini Orchard on San Antonio Road.
Los Altos resident Rita Held worked as a professional recipe developer, including many years at Del Monte headquarters in San Francisco.
Chilled Broccoli Salad with Extra-Firm Tofu
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar (6% acidity)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1 clove garlic, crushed
For flavors to marry, make marinade approximately one hour before using.
• 7-8 ounces extra-firm tofu (Nasoya or Wildwood brands)
Cut tofu in squares and place in shallow, wide bowl or on smallish plate. Drizzle half marinade over tofu and let rest 30 minutes. Turn tofu over; spoon marinade that’s still on plate over tofu. Sprinkle with salt. Let sit another 30 minutes.
• 4 cups florets
• Cherry tomato halves
• Fresh basil leaves, coarsely chopped or sliced into strips
Microwave broccoli just a bit in large, shallow serving bowl with sides. Broccoli should still be a bit firm. Immediately place dish of broccoli in sink and cover with ice cubes and some water. Let sit 5 minutes. Remove ice cubes and drain broccoli into colander. Put broccoli back in serving bowl. Pour remaining half of marinade over broccoli. Add tofu and its marinade to broccoli along with tomatoes. Sprinkle with basil.