Sonoma Tofu Salad
Serves 4
Time 35 min
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.
Special Diets:
Ingredients
- 1 (14.0-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
Method
Place tofu on a plate, cover with another plate, and add a small weight such as a can.
Let sit 20 minutes to remove excess liquid.
Discard liquid.
Place tofu on a cutting board and cut into 3/4-inch cubes.
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, 0mg cholesterol, 230mg sodium, 29g carbohydrates (4g dietary fiber, 15g sugar), 13g protein.
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.
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Ingredients
- 1 (14.0-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