Tofu and Bean Salad

Serves 3-4.

Ingredients:

• 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

Directions:

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!