Broccoli With Tofu Dressing

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 lb broccoli
•  salt

• Tofu Dressing

• 2  tablespoons  white sesame seeds
• 1⁄2 lb tofu, drained
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon honey or 1⁄2 teaspoon mirin

• Garnish

•  chopped walnuts

Directions

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.