Our lives are not always living cookbooks. What kinds of odd concoctions do you assemble for yourself if nobody’s there to dine with you?
This salad was, as usual, born of speedy necessity. During naptime I was making a snack tray for a toddler playdate, then realized I hadn’t eaten lunch myself yet. Let’s just say the toddlers had more raisins than greens, and I had one delicious lunch. This is one of those combos that transcended the sum of its parts. Crunchy, creamy, and savory, peppered with bright hits of lemon and dill, this salad made me suddenly slow down and take a seat.
You can find silken tofu in containers that have been vacuum sealed and don’t need to be refrigerated. This way it’s on hand and there’s no pressure to use it right away. I like these small containers, because then there’s not an open tofu package that turns into a science project after weeks in the fridge.
Broccoli and Tofu Salad
Ingredients:
- 1 small head of broccoli, lightly steamed and separated into florets
- 1 small package of silken tofu, cut into small cubes
Topping: A few shakes of Herbed Popcorn Seasoning (save the rest for a batch of popcorn):
- 1 T powdered buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon pepper
- 1/2 tsp dried dill weed (or your favorite dried herb)
- 1/2 tsp kosher salt
Blend together the seasonings and sprinkle some over the broccoli and tofu.
Serves 2.