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This pan-seared Vegan Broccoli Salad is a hearty, crowd-pleasing dish bursting with smoky and vibrant flavors. Tender-crisp broccoli, creamy avocado, and crunchy tempeh mingle with a tangy tahini sauce for a bold, satisfying bite. It's a quick weeknight winner that's sure to impress!
Ready to reinvent your broccoli game? This Vegan Broccoli Salad is gluten-free and brimming with extra protein from tahini sauce, nuts, and tempeh, delivering a lively mouthfeel that surpasses plain steamed veggies. It's an easy side, appetizer, or standout meal!
Toss in quick-pickled red onions for a zesty kick and enjoy alone or with crusty no-knead artisan bread for a rustic, chewy contrast. Try serving with my barley tabbouleh or mushroom shawarma for a plant-based feast. This versatile salad shines with any meal!
Ingredients in Vegan Broccoli Salad
Here's what you'll need to pull this salad together:
- Broccoli: Cut into small florets; for larger pieces, slice stems partway and pull apart by hand for flat edges that sear beautifully.
- Oil: Olive oil or avocado oil are my top picks.
- Tempeh: Choose plain, unseasoned tempeh.
- Soy Sauce: Choose tamari for a gluten-free dish.
- Smoked Paprika: Adds a smoky kick to tempeh; swap with a dash of liquid smoke or omit.
- Tahini: I prefer the Soom brand, which has a smooth flavor. Some brands can be slightly bitter, but can be balanced with a touch of maple syrup.
- Lemon Juice: Freshly squeezed juice brings bright tang. Add lemon zest for an extra zesty pop.
- Garlic: Use fresh, grated garlic or a pinch of granulated garlic.
- Avocado: Select a ripe but firm avocado for creamy, sliceable texture.
- Pickled Red Onions: Adds a zesty crunch; try pickled cabbage, carrots, radishes, or jalapeños for a sharp, colorful bite.
- Roasted Cashews: Swap with any nuts or seeds (like sesame) for a mild, toasty crunch.
- Microgreens: Garnish with microgreens for freshness; minced parsley or chives are great alternatives.
How to make Broccoli Salad
This salad comes together fast! Here's how to do it:
- Heat a large skillet over medium-high heat. Add oil, then broccoli florets, cut side down. Sear for 2-3 minutes until browned. Add ¼ cup water, cover, and steam a few minutes until tender-crisp. Season with salt and cook until the water evaporates. Transfer and cool on a plate.
- Crumble tempeh by hand in a small bowl or on a plate.
- Wipe and heat the same skillet with olive oil over medium heat. Add tempeh and cook until it starts to brown, stirring occasionally and breaking into smaller bits. Cook for 8-10 minutes.
- Add smoked paprika and tamari, cook 3-4 minutes until crispy, then transfer to a paper-towel-lined plate.
- Whisk tahini, lemon juice, garlic, ¼ teaspoon salt, and 1 teaspoon olive oil, adding cold water until smooth and spreadable.
- Spread sauce on a platter, top with broccoli, avocado slices.
- Add pickled onions, tempeh, cashews, and microgreens, then serve immediately.
FAQs
This broccoli salad is best when fresh, but you can prep ahead for ease! Make tahini sauce 2-3 days in advance, store sealed in the fridge, and whisk with a splash of water before serving. Cut broccoli 1-2 days prior and refrigerate in a container. Crumble tempeh 1-2 days ahead and chill. Prep pickled onions up to a week in advance or use store-bought. Slice the avocado fresh for the best texture.
More sides to enjoy
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Recipe
Pan-Seared Broccoli with Avocado and Crispy Tempeh
Ingredients
- 1 large head broccoli , cut into small florets
- ¼ cup water
- 3 tablespoons extra virgin olive oil , divided (sub avocado oil)
- Sea salt to taste
- 1 8-ounce block tempeh
- 1 tablespoon tamari or soy sauce (low sodium if preferred)
- ⅛ teaspoon smoked paprika
- 1 large ripe avocado , thinly sliced
- ¼ cup pickled red onions
- 2 tablespoons finely chopped roasted cashews (or preferred nuts or seeds)
- A handful of microgreens for garnish (sub parsley or chives)
Tahini Sauce
- ⅓ cup tahini
- 2 tablespoons lemon juice , more to taste
- 1 teaspoon extra virgin olive oil (optional)
- 1 small garlic clove , finely grated (sub ¼ teaspoon granulated garlic)
- ¼ teaspoon sea salt , more to taste
- 2-4 tablespoons cold water to thin
Recommended Equipment
- 2 Small Bowls
- 1 Serving Platter
- 1 Paper towel-lined plate
Instructions
- Heat a large heavy skillet (cast iron works well) over medium-high heat. Add 1 tablespoon of olive oil, then the broccoli, cut side down. Cook without moving for 2-3 minutes, until the undersides are nicely browned. Stir, add ¼ cup water, and cover the pan. Let steam for 3-4 minutes, until tender-crisp. Uncover, season with a pinch of salt, and cook until the water evaporates. Transfer broccoli to a plate and let cool.
- While the broccoli cooks, crumble the tempeh into small, uneven pieces with your hands and place aside in a bowl or plate.
- Wipe out the skillet and return it to medium heat. Add 2 tablespoons of olive oil, then the tempeh. Cook, stirring occasionally and breaking it into smaller bits as it browns. Once it's halfway to crispy, after about 8-10 minutes, sprinkle in the smoked paprika and pour in the tamari. Stir well, then cook for another 3-4 minutes, until deeply browned and crispy. Transfer to a paper towel-lined plate to drain.
- While the tempeh is browning, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and olive oil. Add cold water a tablespoon at a time until the sauce is smooth and spreadable (it will seize up and look gritty at first-keep whisking in cold water a little at a time-it will turn smooth again).
- To serve, smear the sauce onto a serving platter, then arrange the seared broccoli and avocado slices on top. Scatter the pickled onions, crispy tempeh, and cashews over the dish. Garnish with a few microgreens and serve.
Notes
- Broccoli: For larger pieces, slice partway through the stem with a knife, then pull apart by hand-this creates flat edges that brown more nicely in the pan.
- Tempeh: Use your hands to crumble it before cooking, then mash it further in the pan with a potato masher while it's cooking. Once the tempeh is broken into small pieces, avoid stirring too much. It needs contact with the pan to get crispy. Don't skimp on oil-if there's not enough fat in the pan, the tempeh will dry out instead of crisping.
- Tahini Sauce: Leave it thick and smear it on the plate, or thin it out and drizzle it over the finished salad.
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