You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.

Ingredients

8 serv.

broccoli↗1 lb
carrots↗2
peeled and grated
red onion↗1
finely diced
raisins↗1⁄2 cup
roasted sunflower seeds or slivered almonds↗1⁄3 cup
toasted
Dressing
freshly squeezed orange juice↗5 tablespoons
orange zest↗1⁄2 teaspoon
finely minced
tofu mayonnaise or sour cream↗5 tablespoons
raspberry vinegar↗1 teaspoon
(optional)
sugar↗2 teaspoons
to taste
salt↗1⁄4 teaspoon
white pepper

Step-by-step instructions

1
Toast the sunflower seeds. Let cool.
2
Trim bottom 2 inches off the end of the broccoli stalks.
3
In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
4
In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
5
Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
6
Keep salad refrigerated until time to serve. Serve chilled.

Source: food.com

Original recipe ↗

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