Sonoma Tofu Salad

Sonoma Tofu Salad

Rated:
Recipe Rating: 3.59263
Serves 4
This delicious vegan salad makes a great light meal by itself or served over a bed of baby greens. Tofu blended with white beans form the base for a creamy dressing. Garnish it with chopped celery leaves if you like.
Ingredients: 
  • 1 (14-ounce) container firm tofu, drained or Easy Baked Tofu
  • 1/2 cup cooked drained white beans
  • 2 tablespoons apple cider or water
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • 1 1/2 teaspoon agave nectar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon poppy seeds
  • 2 cups grapes, halved
  • 2 celery stalks, diced
  • 1/2 cup pecans halves, toasted and coarsely chopped
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Method: 
Place tofu on a plate, cover with another plate, and add a small weight such as a can of food. Let sit 20 minutes to remove excess liquid. Discard liquid.

Place tofu on a cutting board and cut into 3/4-inch dice. Place 1/3 cup of the tofu in a blender and add beans, apple cider, mustard, vinegar, agave and salt. Blend until very smooth. Transfer to a large bowl and stir in poppy seeds. Add grapes, celery and remaining tofu, and toss to coat. Sprinkle with pecans.
Nutritional Info: 
Per Serving: 290 calories (130 from fat), 15g total fat, 1.5g saturated fat, 230mg sodium, 29g carbohydrates, (4 g dietary fiber, 15g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.