This high protein marinated vegan salad is also scrumptious the next day. If you have time dress and leave for at least an hour for all the flavours to amalgamate deliciously. The crunchy broccoli is the perfect accompaniment to the soft tofu. Broccoli is a well established nutrient-filled super food, edamame or young soya beans, along with the tofu are complete proteins and rich in cancer fighting phytoestrogens. Adding a minced clove of garlic to the dressing can make this even more flavourful (but isnt for the faint hearted as raw garlic is very strong!)

ส่วนผสม ทำหน้าที่ 4 เป็นกับข้าว, or starter or 2 as a main course

a 500g (17และ 1/2 ต่อออนซ์) head of broccoli, trimmed into florets

a handful of frozen soya beans (edamame)

200ก. (7 ออนซ์) of firm tofu cubed (หนึ่งนิ้วหรือ 2 and a 1/2cm pieces)

the juice of one lime

a red birdseye chilli, สับ

a green birdseye chilli, สับ

หนึ่งนิ้ว (2 และ 1/2 ซม) ชิ้นส่วนของขิง, สับ

กานพลูของกระเทียม, สับละเอียด

ครึ่งหัวหอมสีแดง, สับละเอียด

2 tablespoons of dark soy sauce

ช้อนโต๊ะของน้ำหวานหางจระเข้

a glug (เกี่ยวกับ 4 ช้อนโต๊ะ) of rice bran or peanut (or any vegetable) oil

เกลือและพริกไทย

วิธี

Bring a pan of lightly salted water to the boil. Have a large bowl of iced water to hand

Add the frozen soya beans to the water and bring back to the boil, simmer for one minute before adding the broccoli, bring back to the boil and blanch for a further 3 minutes before draining and plunging into the iced water to stop the cooking process, just leaving in the iced water for 30 seconds or so before re-draining

Mix all of the remaining ingredients except the tofu together in a large bowl, taste and season accordingly, add the drained broccoli and soya beans to the bowl and mix throughly so the broccoli is coated in the dressing

Finally add the cubed tofu but mix this carefully so as not to break it up. Serve immediately or leave for up to 24 hours to marinate