I tasted a version of this salad at a local coffee shop a few years ago, before I was vegan. That version was made with mayo, but I knew I could re-create vegan version.

I added tahini in for the creaminess and miso paste for the umami factor, combined with apple cider vinegar and liquid aminos it creates a cheese-like paste that binds the salad together perfectly.

tahini dressing

The sauce contains:

  • 1/4 cup of tahini
  • 1 tablespoon of yellow miso paste
  • 2 tablespoons of Apple Cider Vinegar (add more to taste)
  • 1/4 cup of liquid aminos
  • Juice of 1 lemon

I whisked it all together and set aside.


The salad contained:

  • 2 lbs of the broccoli crowns (I prefer it raw, but some may like it lightly steamed)
  • 1/2 diced red onion
  • 1/4 cup of raisins
  • Savory tofu (1 package of tofu drained, cubed and baked in the oven in a marinade of liquid aminos, liquid smoke and nutritional yeast)

savory tofu

I added all the ingredients to a mixing bowl and poured the sauce over. I found it best to mix the salad by hand to really massage in the dressing.

DSCN1011 This made enough for dinner and plenty of leftover to be portioned out for lunches throughout the week. I find this meal incredibly filling with all the protein from the broccoli and tofu, plus savory enough for my fatty cravings with the miso sauce.


Veganizing favorite recipes is one of my funnest challenges. What recipe would you like to see veganized?