Recipe & Food styling by David Grenier
Photography by Michael Alberstat
Prop styling by Sasha Seymour
First published in Wish March 2008
Boiling | Tofu | Vegetarian | Salads | All categories...
FOOD
Green Bean & Tofu Salad
This delicious salad is fresh and easy to whip up
Ingredients (Serves 4 )
| 1 lb | green beans, trimmed |
| 3 tbsp | unsalted butter, cut into pieces |
| 2 tbsp | pine nuts, roughly chopped |
| 2 | cloves garlic, thinly sliced |
| 3 tbsp | balsamic vinegar |
| 3 tbsp | low-sodium vegetable stock, white wine or water |
| 1 lb | firm tofu, cut in four 1/2-inch slices |
| 1 tsp | fresh thyme |
Instructions
- Bring a pot of salted water to a boil and blanch green beans until tender, about 3 minutes. Drain.
- Meanwhile, in a large skillet over medium heat, cook butter, pine nuts and garlic until golden, about 3 minutes. Remove from heat and carefully add vinegar (butter may sputter). Stir in stock and add tofu slices. Increase heat and bring sauce to a boil, warming tofu through, turning once, about 1 minute.
- Divide green beans and tofu onto plates, dress with sauce and sprinkle with thyme. Season with pepper.
Nutritional information
Nutrients per serving: 220 calories, 15 g fat, 11 g protein, 13 g carbs, 4 g fibre.
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