+
0 (0)

Salads

Green Bean and Steamed Beet Salad With Tofu Vinaigrette

By now the message seems pretty clear: getting more soy into our diets can help improve our health. For a variety of reasons, soy has been connected to cancer prevention and may fight symptoms of menopause and osteoporosis. Because it ... Read more

Total time: 1 hour plus 1 hour 30 minutes standing | Serves 4
  • 1/2 (14-ounce) package regular tofu
  • 1 clove garlic, 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 pepper
  • 1/2 pound green beans, steamed
  • 1/2 pound whole beets, steamed and sliced
  • 2 cups spinach leaves

Step 1Drain 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.

Step 2Whisk 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.

Step 3Arrange green beans and beets on 4 plates lined with spinach leaves. Spoon marinated tofu over of vegetables.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Gaijin salad
Ohitashi (spinach with dashi dressing)
Lunch's green apple chicken salad
Pork and Asian Pear Salad