Page Title
Tofu, Charred Tomato and Broccoli Salad
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               Copyright © 2008 Dolkar Wellness & Longevity
                 9600 North 96th Street Scottsdale AZ 85258
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Ingredients:
This simple but substantial main-course salad
gets its goodness from smoky skillet-blackened
tomatoes and a dressing prepared right in the
pan--maximizing all the flavor from the
tomatoes.    

Ingredients:

   1 box of tofu, browned and sliced
   4 cups broccoli florets
   1 1/2 pounds medium tomatoes
   2 teaspoons plus 3 tablespoons extra-virgin     
    olive oil, divided
   1 teaspoon salt
   1 teaspoon freshly ground pepper
   1/2 teaspoon chili powder
   1/4 cup fresh squeezed juice

Directions:

1. Add an inch of water in a pan and bring to a
boil Add broccoli and steam for about 5
minutes.

2. Core tomatoes and cut in half crosswise.
Gently squeeze out seeds and discard. Set the
tomatoes cut-side down on paper towels to
drain for about 5 minutes.

3. Place a large heavy skillet, such as cast-iron,
over high heat until very hot. Brush the cut
sides of the tomatoes with 1 teaspoon oil and
place cut-side down in the pan. Cook until
charred and beginning to soften, 4 to 5
minutes. Brush the tops lightly with another
teaspoon oil, turn and cook until the skin is
charred, 1 to 2 minutes more. Transfer to a
plate to cool. Do not clean the pan.

4. Heat the remaining 3 tablespoons oil in the
pan over medium heat. Stir in salt, pepper and
chili powder and cook, stirring constantly, until
fragrant, about 45 seconds. Slowly pour in
lemon juice (it may splatter), then remove the
pan from the heat. Stir to scrape up any
browned bits.

5. Coarsely chop the tomatoes and combine
them in a large bowl with the sliced tofu,
broccoli and the pan dressing; toss to coat.
Tofu, Charred Tomato
and Broccoli Salad