The classic potluck broccoli salad with a twist! Featuring a sweet and spicy nut brittle topping and a tangy tofu dressing, this salad is a crowd-pleaser. Perfect for bringing to gatherings and impressing everyone with your “inventive” recipe!
Make the brittle: Preheat the oven to 450°F (230°C, or gas mark 8).
Line a baking sheet with parchment paper.
Spread the cashews in a single layer.
In a bowl, mix together the brown sugar, agave, and cayenne.
Sprinkle over the cashews.
Bake for 5 to 7 minutes until the sugar is bubbling (watch carefully to avoid burning).
Remove from the oven, let cool for 10 minutes, then place in the freezer to cool completely.
Make the dressing: Blend together tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper until smooth.
Make the salad: In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
Drizzle the dressing over the salad and toss to coat.
Serve immediately or refrigerate.
Add the brittle, broken into bite-size pieces, just before serving.
Notes & Wine Advice
Serving Tip:This salad is perfect for potlucks or as a side dish for any barbecue or picnic. For an extra twist, add some crunchy croutons or toasted sunflower seeds before serving.Wine Advice:Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the sweetness of the dressing and the spice of the brittle.