Vegetarian Green Bean And Steamed Beet Salad With Tofu Vinaigrette

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Vegetarian Green Bean And Steamed Beet Salad With Tofu Vinaigrette

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Salads/Dressings Vegetables

Amount Measure Ingredient -- Preparation Method

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1/2 package regular tofu - (14-oz pkg)

1 garlic clove -- minced

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1/4 cup olive oil

1/4 teaspoon sugar

1/2 teaspoon salt

Freshly-ground black pepper -- to taste

1/2 pound green beans -- steamed

1/2 pound whole beets -- steamed & sliced

2 cups spinach leaves

 

Drain liquid from tofu. Place on tray lined with paper towels. Cover with

paper towels and pat tofu to absorb moisture. When towels become soaked,

replace with new towels. Let tofu stand and drain about 1 hour.

Cut tofu into 1/2-inch cubes and place in shallow dish. Whisk together

garlic, mustard, vinegar, lemon juice, oil, sugar, salt and pepper to taste

in small bowl. Pour over tofu; let stand 30 minutes, stirring occasionally.

Arrange green beans and beets on 4 plates lined with spinach leaves. Spoon

marinated tofu over of vegetables.

Makes 4 servings.