Name: “Famous” Broccoli Salad with Nut Brittle
Prep time: 25 min
Ingredients: 1 cup 138 g raw cashews; ½ cup 110 g firmly packed brown sugar; ¼ cup 84 g agave nectar; ¼ teaspoon cayenne pepper; 12 ounces 340 g extra-firm tofu, drained and pressed; ½ cup 120 ml canola oil; 3 tablespoons 45 ml apple cider vinegar; 2 tablespoons 42 g agave nectar; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; Salt and pepper (to taste); 2 pounds 910 g broccoli florets, raw or lightly steamed; 1 cup 160 g diced red onion; 1 cup 120 g raisins; ½ cup 50 g imitation bacon bits

Preheat the oven to 450°F (230°C, or gas mark 8).
Line a baking sheet with parchment paper.
Spread the cashews in a single layer, leaving space around the edges.
In a bowl, mix the brown sugar, agave nectar, and cayenne, then sprinkle over the cashews.
Bake for 5 to 7 minutes, watching closely to prevent burning.
Remove from the oven and place on a wire rack to cool for 10 minutes, then freeze until fully cool.
In a blender, combine tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper.
Purée until smooth.
In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
Drizzle the dressing over and toss to coat.
Just before serving, break the nut brittle into bite-sized pieces and mix in.
Serve immediately or refrigerate until ready.

“Famous” Broccoli Salad with Nut Brittle

Equipment

Ingredients

For the nut brittle:

For the dressing:

For the salad:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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