Creamy vegan curry broccoli salad
Discover a vibrant and nutritious Creamy Vegan Curry Broccoli Salad, blending Greek yogurt, curry powder, and a medley of fresh veggies. Topped with crunchy sunflower seeds and protein-packed tofu, this flavorful dish makes a perfect healthy meal or side. Easy to prepare and bursting with flavor!
- 28 Mar 2025
- Cook time 0 min
- Prep time 30 min
- 4 Servings
- 8 Ingredients
Creamy Vegan Curry Broccoli Salad is a refreshing and flavorful dish that's perfect for a hearty lunch or a light dinner. Packed with nutritious ingredients like broccoli, tofu, and sunflower seeds, this salad is both healthy and satisfying. The creamy dressing, made with vegan Greek yogurt and curry powder, adds a delightful tang and spice to the mix. Let's dive into how to create this delightful dish.
Ingredients:
Instructions:
- In a medium mixing bowl, combine the vegan Greek yogurt, curry powder, and salt. Mix well until the ingredients are thoroughly combined and you have a smooth, creamy dressing. Set aside.
- Wash the broccoli thoroughly and cut into small bite-sized florets. You can also peel the stalks and chop them into small pieces if you like.
- Heat a non-stick skillet over medium heat and add the cubed tofu.
- Cook the tofu for about 5-7 minutes, turning occasionally, until it's golden brown on all sides. For best results, press the tofu beforehand to remove excess moisture.
- Once cooked, remove from heat and let it cool slightly.
- Wash and finely chop the celery stalks.
- Peel and finely chop the onion.
- In a large mixing bowl, combine the broccoli florets, cooked tofu, chopped celery, chopped onion, and sunflower seeds.
- Pour the creamy curry dressing over the vegetable and tofu mixture.
- Toss all the ingredients together until everything is evenly coated with the dressing.
- Taste and adjust seasoning if necessary, adding more salt or curry powder to your preference.
- For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve the Creamy Vegan Curry Broccoli Salad as a main dish or as a side. Enjoy!
Tips:
- For added crunch, consider adding some chopped nuts like almonds or cashews.
- Make sure to press the tofu beforehand to remove excess moisture for better texture.
- If you prefer a bit of sweetness, try adding a handful of raisins or dried cranberries to the salad.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to customize the salad with other favorite veggies like bell peppers or carrots.
Your Creamy Vegan Curry Broccoli Salad is now ready to be served! This vibrant and nutritious salad is perfect for any occasion, whether as a main dish or a side. It's a great way to introduce more plant-based meals into your diet while still enjoying bold flavors and satisfying textures. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.78g | 13% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 10% |
| Saturated 2.09g | 7% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 50mg | 9% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 1.78mg | 11% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 100mg | 111% |
| Vitamin E 2.06mg | 14% |
| Vitamin K 130ug | 107% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 290mg | 24% |
| Potassium, K 710mg | 21% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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