Measure out all ingredients into prep bowls and set aside.
Bake the Bacon
Add the bacon to the cooling rack/sheet pan.
Add freshly ground pepper.
Bake the bacon in the oven at 450 degrees for about 15 minutes or until crispy. Remove the bacon from the oven and let cool.
Chop the Broccoli and Dice the Onion
While the bacon is cooking, chop the broccoli into bite-sized pieces and place them in a large mixing bowl. I like my broccoli flowerets to be small but cut them into any size you like. I typically do not use much of the stems.
Cut the onion into a medium dice and add to the bowl with the broccoli.
Toast the Walnuts
If you are using whole walnuts, chop them into pieces.
Heat a saute pan on medium and add the walnuts. Watch carefully. The nuts will toast quickly and burn even more quickly. As soon as you smell walnuts, remove them from the heat. Leaving them any longer will result in burnt walnuts. Set aside to cool. Once cooled, add the bowl with the broccoli and onions.
Make the Sauce
Add the mayo, Tofutti, apple cider vinegar, Worcestershire sauce, fish sauce, sugar, and honey to a small mixing bowl and mix well with a whisk. Taste and add salt and pepper if needed. Set aside.
Crumble the Bacon
Your bacon should be out of the oven and cooled. Now, crumble it by hand or use a chef's knife to cut them into bite-sized pieces. Add to the bowl with the broccoli, onions, and walnuts
Finish the Salad
Mix the broccoli, onions, walnuts, and bacon together to combine.
Add half the sauce and combine well.
Add more sauce, as much or as little as you like, until your broccoli salad has your desried consistency. Taste and season with salt and pepper if needed.
Enjoy!
Serve your broccoli salad as a side dish to just about any meal or eat as its own meal.