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Charred Broccoli, Crunchy Lentil & Tahini Salad with Tofu Steaks Recipe

A yummy twist on your "average joe" - broccoli. Why not give it a try?
9th Dec 2019
Broccoli is one of those taken for granted vegetables that you just boil and eat with your main dish.

In this recipe, I've attempted to make broccoli the star of the show - charred flavour and texture, tangy toppings, all on a bed of tahini. It's an explosion of flavours and for foodies like me, it might just make your day :) 

This scrumptious broccoli salad is served with some delicious tofu steaks.

Broccoli Salad 

500g of broccoli 
5 tbsp of tahini paste 
pinch of salt 
2 tbsp balsamic vinegar 
0.5 cup of water 
0.5 cup of roasted hazelnuts 
0.5 cup pre-cooked green lentils 
pinch of black pepper 
1 tsp sunflower oil 
0.5 cup pf pomegranate seeds 
  1. In a small bowl mix together tahini + vinegar + salt. Mix well, then add water and mix. Set aside. 
  2. In a pan, roast your hazelnuts with a pinch of salt until darker in colour and crispy. Set aside to cool. Once cooled completely, mix them together with the drained lentils, fix your seasoning and add a pinch of black pepper. Set aside.
  3. In a heavy iron pan, heat up 1/2 tsp of oil. Turn the pan on high heat then add the broccoli. You want to let it charred but not burn, so continue moving it around. Then add a splash of water (careful!) and cover with a lid for 1 minute. Set aside. 
  4. Pour your tahini mixture into a large bowel. To that add half of your charred broccoli and half of your lentil and nuts mixture. Then add the rest of the broccoli + lentil and nuts mixture following by your pomegranate seeds. Enjoy! 

Tofu Steaks 

300g of hard and firm tofu
1 tbsp smooth peanut butter
0.5 tsp salt
0.5 can of coconut milk
0.5 tsp chili powder
1 tbsp lime juice
0.5 tsp sunflower oil 
  1. Remove the packaging from the tofu and squeeze the remaining water from it. Slice the tofu long strips, place on a plate and pat it with paper towel to remove more moisture out of it. 
  2. Place on a non-stick pan on medium heat with 1/2 tsp sunflower oil. Once golden, turn over the tofu and continue frying. 
  3. In a separate jar mix together peanut butter, coconut milk, chilli and salt. Then add it to the pan on top of the tofu. After 2 minutes on low simmer, turn the tofu over once again and continue cooking for another 2-3 minutes until most of the liquid disappears into the tofu. 
  4. Serve hot and a squeeze of fresh lime juice! 
For a full nutritional breakdown check out the Nutritics reports: