500 ml broccoli florets 2 cup
375 ml mushrooms, thinly sliced 1 1/2 cup
75 ml pineapple chunks 1/3 cup
50 ml canned corn, drained 1/4 cup
50 ml oil & vinegar dressing 1/4 cup
227 g smoked tofu, cut into cubes 8 oz
In a medium bowl; cover broccoli with boiling water. Let stand for 5 minutes. Drain and cool.
In a large bowl; mix broccoli, mushrooms, pineapple and corn. Add dressing; tossing gently.
Place salad on serving plates topping with tofu.
Serves 4