Spiced Tofu with Broccoli and Blue Cheese Salad is a delightful dish that brings together the flavors of spiced tofu, fresh broccoli, and tangy blue cheese. This recipe offers a perfect balance of bold spices, crisp vegetables, and creamy cheese, resulting in a satisfying and nutritious meal.
This dish perfectly combines the bold flavors of spiced tofu, the crisp freshness of broccoli, and the tangy allure of blue cheese, resulting in a culinary symphony that is both satisfying and nutritious.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Can I substitute the tofu with another protein?
If you don’t think you like tofu, here’s a great way to start.
The spices go nicely with the tofu without overpowering it. And, the salad is fresh and full of great flavors without being heavy.
But, if you prefer to use another protein, that will be just fine.
Add in some chickpeas for a great vegetarian protein. Or, simply leave the tofu off – the salad has lots going on that it’s still delicious.
I prefer tofu that isn’t packed in water; it’s easier to use, and I find that it tastes better.
But, if all you can find is the water packed variety that will work nicely.
I give instructions for pressing tofu to get the water out. The process is pretty simple, and removes excess moisture, allowing more flavor to be absorbed while cooking.
I like to make my own ranch dressing for this salad. It adds a nice fresh richness.
You’ll find the easy to make ranch directions in the recipe card.
But, you can also use bottled ranch, a light vinaigrette, or even leave the dressing off for a plain salad.
Changes to the salad
The salad would also be lovely with the addition of green beans, cauliflower florets, or pea pods.
It could also be served over a bed of shredded lettuce or fresh spinach leaves.
Feel free to mix it up and play around with your favorite flavors.
Yes, you can use frozen broccoli. Fresh will have a better more crisp texture, but frozen defrosted will also work.
Can I use a different type of cheese instead of blue cheese?
Yes, if you aren’t a fan of blue cheese, you can use another kind of cheese.
Stick with a creamy cheese here. Something like brie, feta, queso fresco, or goat cheese will be great.
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Tofu with Broccoli and Blue Cheese Salad Recipe
Tofu with Broccoli and Blue Cheese Salad
- 14 ounces extra firm fermented tofu sliced lengthwise into ½ inch thick slices, about 5 or 6 slices
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 3 cups broccoli florets
- ½ cup frozen white corn thawed
- ½ cup frozen green peas thawed
- ½ avocado sliced
- 1 ounce blue cheese crumbled
- Basil for garnishing
For Spiced Tofu:
- If your tofu is water packed, layer your cutting board with a clean cotton towel and three layers of paper towels. Place tofu slices on top of the towels. Place a layer of three more paper towels on top of tofu, and cover with another cotton towel. Carefully place another cutting board or cookie sheet on top of the towels. Stack something heavy on top of the board, like a cast iron skillet, a large can of beans, heavy bowl or other weight to press down on tofu. Let sit for at least fifteen minutes, and up to one hour.
- In a small bowl, combine olive oil, cumin, salt, and pepper. Brush oil on both sides of the tofu.
- Heat a large non-stick pan over medium high heat. Once the pan is hot, add the spiced tofu, and cook until a nice golden brown crust forms. Turn tofu over and continue to cook until the second side is also nicely browned, about 10 minutes per side. Set seared tofu aside.
- In a small bowl, combine sour cream and next 5 ingredients (through fresh basil). Mix well. Thin the sour cream mixture with milk until the desired consistency is reached, it should be thin enough to pour, like heavy cream. Set aside, and allow the flavors to combine.
- Place broccoli florets in a microwave safe bowl, and add 1 tablespoon water. Cover the bowl. Heat on high for 1 minute. Broccoli should be cooked but still crisp, and a bright green color. If you would like the broccoli to be cooked a bit more, set the covered bowl aside for a few minutes, allowing the broccoli to steam in the bowl. Drain. Set aside.
- Heat a dry skillet over high heat on the stove top. Once hot, add the thawed corn to the skillet. Stirring occasionally, allow the corn to toast. Once most of the corn has some golden brown toasting on it, about 10 minutes, remove it from the pan.
- In a large serving bowl, gently mix the broccoli, toasted corn, green peas, avocado slices, and crumbled blue cheese. Place sautéed tofu slices on top. Drizzle with ranch dressing, and garnish with basil. The salad can be served warm, at room temperature, or cold. Enjoy!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.