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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.
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
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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.

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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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.