That creamy lemon herb salad dressing I just showed you? It also makes a great dressing for broccoli. When I make broccoli, I also peel and use the stems. Try it, it’s not that much prep and they’re good.
I’ve given you a recipe in the box below that uses a half block of soft silken tofu and makes enough dressing for the broccoli with maybe a little left over. If you’d rather use up the entire block of tofu at once, use the larger recipe in the previous post and save the rest of the dressing for a salad.
- For the dressing:
- ½ block soft silken tofu (6 oz.)
- 2 Tbs. chopped onion
- 2 Tbs. lemon juice
- ¼ tsp. mustard
- pinch of salt or to taste
- ¼ tsp. dill
- ¼ tsp. marjoram
- dash turmeric (for color)
- 1 tsp. agave or other mild sweetener (optional)
- 2 Tbs. extra virgin olive oil
- For the broccoli:
- 3 large bunches of broccoli (no weight, my kitchen scale is broken!)
- Chop onion.
- Put tofu, onion and remaining dressing ingredients (not the broccoli) in blender. You may want to leave out the agave for now and see if you like the dressing without added sweetener. Add it at the end if you like.
- If you don’t have these exact herbs, other mild green herbs would also work in this recipe.
- Blend all ingredients until smooth.
- Trim heads off broccoli.
- Using a paring knife, peel the broccoli stems.
- Chop the broccoli stems.
- Put the broccoli tops and stems in a vegetable steamer set into a pot with a few inches of boiling water.
- Steam the broccoli about eight minutes or until it has just turned a brighter, darker, green and is more tender, but not completely soft. Be careful not to over-cook the broccoli.
- Dress the broccoli with as much of the sauce as you prefer and serve.
- The serving count is for large servings for broccoli lovers.
Enjoy! And let me know how you like it in the comments below.