A simple, high-protein salad showcasing the magic of tofu that is as satisfying as it is easy to create.
This salad was created when I was six months postpartum and looking to slim down. I started working with a trainer who created a meal plan for me of foods to avoid and foods to incorporate into my diet. Since we tend to eat more on the vegetarian side my options for protein were quite limited. I remember my trainer sending me a list of foods I should eat and under proteins only seeing beans and tofu and thinking to myself, how the hell can I make that taste good?!
After much deliberation and couple test runs I managed to create this salad with crispy tofu and a spicy, tangy mixture of green and kidney beans. This recipe was such as success that it continues to be a household favorite after all this time. The easy ingredients make it super affordable and the sauce the beans are cooked in doubles as a dressing that you cant stop licking off your fingers.
1 package extra firm Tofu (drained and patted dry)
1 can red kidney beans
one small bunch fresh green beans
1 shallot or red onion
3 tbs Tamari or soy sauce
1 tbs. Sesame oil
1 tbs sriracha
clean mixed greens for salad
juice from 1/2 a lime
3-4 cloves garlic
2 tbs honey
3 tbs oil for frying (vegetable oil works best)
salt and pepper to taste
sliced green onions for garnish optional
1: Drain tofu and pat dry. Place on cutting board and cut into even bite sized pieces. Heat a medium sized pan on medium heat and add oil.
2: Once oil has begun to heat up add tofu and season with salt and pepper on both sides. Gently fry tofu until golden brown. About 7 min per side.
3: While tofu is frying drain kidney beans and rinse and trim green beans.
4: Assemble sauce (stir honey, sriracha, sesame oil and 1/4 of lime juice in a small bowl) PRO TIP: adding freshly grated ginger to this sauce will elevate the game to a whole other level.
5: Once tofu has fried nicely on both sides remove and place on a paper towel to dry and absorb excess oil.
6: Add garlic and beans to same pan as used for tofu. Cook over medium low heat and season with salt and pepper for about 3 minutes until green beans begin to get soft before adding sauce. Cook for an additional 3 min.
7: Remove beans from heat and set aside to thoroughly cool.
8: Assemble greens, sliced shallot and leftover lime juice in a large bowl.
9: Top with beans, tofu and green onions, spooning enough sauce over salad to act as a dressing.
This recipe is kind of one best eaten immediately. If you do need to wait add cooled beans to greens right before eating so everything stays fresh and crisp. Any leftover tofu or beans can be saved in the fridge up to 5 days.