Brocoli and Tomato SaladTotal servings: 4
1/4 cup raisins
1/4 cup sunflower seeds
100 g tempeh
1 Tbs olive oil
1/2 cup red onion, diced
2 tsp tamari or soy sauce
4 cups brocoli, cut into small florets
8 cherry tomatoes, cut into quarters
1/2 cup vegan mayonnaise
1 Tbs sugar
1 Tbs vinegar
1/2 cup vegan cheddar cheese, shredded
In a non-stick skillet cook the sunflower seeds for 5 minutes or until lightly toasted. Transfer the sunflower seeds to a small bowl and set aside.
Crumble the tempeh into a skillet. Add the red onion and olive oil, and saute the mixture for 5-7 minutes or until the tempeh is lightly browned and the onion is tender. Add the tamari and cook the mixture an additional 30 seconds. Remove the skillet from the heat, set aside, and allow the mixture to cool completely.
In a large bowl, place the brocoli, tomatoes, and the cooled tempeh mixture, and toss lightly. In a small bowl stir the mayonnaise, sugar, and vinegar. Add the mayonnaise mixture, along with the remaining ingredients and toss gently to combine. Cover and chill for 30 minutes before serving the brocoli and tomato salad, to allow the flavors to blend.