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Broccolini, Zucchini & Tumeric Tofu Salad
Brocollini, Zucchini & Tumeric Tofu Salad
Recipe type: lunch, dinner
Cuisine: modern australian, vegan
Prep time: 
Cook time: 
Total time: 
A fresh take on tofu and greens, great for lunch or dinner. Can use as a side dish at a BBQ if you wish.
  • 2 bunches of broccolini
  • 2 large zucchinis
  • 200gm firm tofu, diced 1cm cubes
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 3 tbs garlic infused olive oil (you will use 3 x 1tbs amounts)
  • ¼ cup slithered almonds
  • ¼ cup pine nuts
  • ½ lemon, juiced
  • 1 tbs balsamic glaze
  • salt and pepper to taste
  1. Wash the vegetables, add 1 tbs of the olive oil to a frying pan and on a medium heat cook the zucchini and broccolini, turning regularly.
  2. Meanwhile, in a small bowl toss the tumeric, salt and pepper until the tofu is coated.
  3. Then in a smaller second pan add 1 tbs of olive oil and on a medium heat cook the tofu. Set aside in a bowl when outer is slightly crispy.
  4. Using the same small pan, brown the nuts (this will happen quickly so don't walk away and turn continuously).
  5. Add the cooked vegetables and tofu to a platter and sprinkle with nuts, lemon juice, balsamic glaze and salt and pepper to taste.
Recipe by Eat Pray Workout at