Green Bean And Steamed Beet Salad With Tofu Vinaigrette

Recipe Ingredients

1/2		Regular tofu - (14-oz pkg)
1		Garlic clove - minced
1 teaspoon	5ml	Dijon mustard
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Lemon juice
1/4 cup	59ml	Olive oil
1/4 teaspoon	1.3ml	Sugar
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Green beans - steamed
1/2 lb	227g / 8oz	Whole beets - steamed & sliced
2 cups	80g / 2.8oz	Spinach leaves

Recipe Instructions

Drain liquid from tofu. Place on tray lined with paper towels. Cover with paper towels and pat tofu to absorb moisture. When towels become soaked, replace with new towels. Let tofu stand and drain about 1 hour.

Cut tofu into 1/2-inch cubes and place in shallow dish. Whisk together garlic, mustard, vinegar, lemon juice, oil, sugar, salt and pepper to taste in small bowl. Pour over tofu; let stand 30 minutes, stirring occasionally.

Arrange green beans and beets on 4 plates lined with spinach leaves. Spoon marinated tofu over of vegetables.

This recipe yields 4 servings.

Each serving: 245 calories; 398 mg sodium; 0 cholesterol; 18 grams fat; 14 grams carbohydrates; 11 grams protein; 1.41 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

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