Total Time
Prep 15 mins
Cook 5 mins

A beautiful green and white vegan salad from "Japanese Vegetarian Cooking", by Lesley Downer.

Ingredients Nutrition


  1. Break the broccoli into florets and parboil them in lightly salted boiling water for 2-3 minutes or until just tender; the stems should still be a little crisp. Drain immediately and rinse in cold water. Drain well.
  2. Lightly toast the sesame seeds; tip into a suribachi or grinder and grind to a paste. Blend in the tofu, lemon juice, salt, and honey or mirin, mixing well to make a smooth, creamy dressing.
  3. Pat the broccoli dry and divide it among 4 small bowls. Spoon a little of the dressing on top and garnish with a sprinkle of chopped walnuts.

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