Green Bean And Steamed Beet Salad With Tofu Vinaigrette Recipe
Servings: 4
Ingredients
- 1/2 pkt regular tofu - (14-ounce pkg)
- 1 x garlic clove chopped
- 1 tsp Dijon mustard
- 1 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 1/4 c. extra virgin olive oil
- 1/4 tsp sugar
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1/2 lb green beans steamed
- 1/2 lb whole beets steamed & sliced
- 2 c. spinach leaves
Directions
- 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 min, stirring occasionally.
- Arrange green beans and beets on 4 plates lined with spinach leaves. Spoon marinated tofu over of vegetables.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 127 | 57% |
| Total Fat 14.37g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 351mg | 15% |
| Potassium 425mg | 12% |
| Total Carbs 18.78g | 5% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.12g | 2% |
| Protein 5.75g | 9% |
