Broccoli and Kale Salad with Tofu Bacon

Bereft of mayo and ripe with flavor, this is not your mama’s broccoli salad.

Broccoli and Kale salad with Tofu Bacon

Vegan, oil-free, summer-y kale salad with apples, craisins, walnuts, onions, broccoli, dijon dressing, and smoky tofu bacon.

Makes: 4-6 Servings

Prep time: 20 min

Cook time: 90 min

Ingredients:

• 1 bunch kale, de-stemmed, then chopped
• 1 head broccoli, finely chopped
• ½ large apple (pink lady or similar variety), diced
• ½ large red onion, minced
• ⅓ cup craisins
• ⅓ cup chopped walnuts
• 1 block extra firm tofu, pressed, then cut into small, thin pieces
• 2 cloves garlic, minced
• 4 Tbsp apple cider vinegar
• 2 Tbsp dijon mustard
• 5 Tbsp 100% pure maple syrup
• 3 Tbsp balsamic vinegar
• 3 Tbsp low-sodium soy sauce (or tamari for GF option)
• 1 ½ Tbsp liquid smoke

Instructions:

1. Preheat the oven to 350 degrees F.
2. Make the tofu bacon marinade: in a small bowl, whisk together balsamic vinegar, soy sauce, 3 Tbsp of the maple syrup, and liquid smoke.
3. After pressing, cut the block of tofu into quarter inch slices, then cut each slice into about 8 -10 pieces.
4. Place the small tofu pieces on a baking sheet lined with parchment paper or a silicone baking mat. Pour the marinade over the top, being careful to cover each piece. Use a basting brush if necessary.
5. Allow the tofu to bake for 60-90 min, turning over halfway through. Remove from heat once tofu pieces have turned brown, have shrunk in size, and have developed a dense, chewy texture.
6. While the tofu bakes, prep the rest of the salad by tossing the kale, broccoli, craisins, walnuts. apple, and onion together in a large bowl.
7. Make the dressing: in a small bowl, whisk together the minced garlic, apple cider vinegar, dijon mustard, and remaining maple syrup.
8. Pour the dressing over the salad and toss to combine. Set aside in the fridge until the tofu is done.
9. Garnish the salad with tofu bacon, then serve as a side or a main course.

Every white, midwestern mom has a broccoli salad recipe they bring to picnics and family gatherings.  My mom’s included raisins, walnuts, and copious amounts of mayo. Despite the mayo, everyone treated it as the “healthy” option that they felt obligated to sample.

Well, this is not your mama’s broccoli salad.  It has KALE, it has APPLES, it has TOFU BACON, and it features a LIGHT MUSTARD DRESSING in lieu of the gross, fatty one.

On these hot, summer evenings, my husband and I have been enjoying this salad as a main course.  It’s so delicious, we end up eating the entire salad despite being completely stuffed. The apples, coupled with the apple cider vinegar in the dressing, lift the salad up and give it a light, refreshing feeling.  

Because the tofu bacon takes a while to make, you can batch cook it over the weekends and store it in the fridge for up to a week.  However, I usually make the tofu bacon the same day. Once I get it in the oven, I make the rest of salad, then allow the salad to rest in the fridge while the “bacon” cooks.  The acid begins to soften the cruciferous veggies, improving their flavor and making them easier to chew (because of this, you can make this salad a day or two before serving and it would be even better!).  

This salad is better than that tired, mayo-ridden mid-western one (and is actually good for you).  If, like us, you can’t help but eat the whole salad in one sitting, you can feel uncomfortably full without any guilt.  May it bring much health (and enjoyment) to your next family gathering.

Happy cooking,

✌️Courtney