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Tofu and Bean Salad

Tofu and Bean Salad

Serves 3-4.


  • 6 oz extra firm tofu, cut in half-inch dice
  • 1 1/2 cranberry beans (or cannelini), well drained
  • 1/2 c red or orange bell peppers, finely chopped
  • 1/2 c green onion tops, sliced
  • 1 Tbsp olive oil
  • 1/2 Tbsp seasoned rice wine vinegar
  • 1/2 tsp prepared Dijon mustard
  • 1/2 Tbsp lemon juice
  • dash garlic powder
  • pinch salt
  • 2-3 c arugula (or other greens), chopped


  1. In a large bowl, add the tofu, beans, bell pepper, and green onions.
  2. In a small bowl, blend together the olive oil, vinegar, mustard, lemon juice, garlic powder and salt.
  3. Pour dressing on the tofu-bean mixture. Toss gently until thoroughly coated.
  4. Cover and chill a few hours.
  5. Place a bed of arugula on each plate. Mound the tofu-bean mixture on top and serve!

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