Lemon Pesto Dressed Broccoli with Olive Tofu

Now then, this won’t do much for debunking the myth that vegetarians only eat greens and tofu, but it happens to be one of my favourite light meals.

When I want to get my broccoli on, I steam a whole head – including the peeled stems – and add lemon juice and salt to it. In my opinion, good quality broccoli needs little more, but I am a broccoli head. Sometimes I have to be careful not to steam my own head. *Titter* This version is a little more elaborate – the lemon juice had hemp oil and veggie pesto added to make a tangy dressing, and just before the broccoli was cooked, I threw some cubes of olive tofu into the steamer to heat them up. Man, I love this olive tofu: it really makes giving up cheese a lot easier. I thoroughly recommend you explore this savoury soya delight: http://www.veggiestuff.com/acatalog/taifun-organic-olive-tofu.html

High in protein, low in carbs and fat. Which means you get to have cake for pudding. Score!