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Wednesday, June 1, 2016

Warm Tofu and Bean Salad

How to Make Warm Tofu and Bean Salad Recipe - preparation 10 minutes cooking time 15 minutes

Serves 4

2 tbsp olive oil
1 red onion, thinly sliced
1 tbsp balsamic vinegar
1 x 400g/14oz can red kidney beans, drained and rinsed
4 tbsp chopped fresh parsley
juice of 1 lemon
225g/8oz smoked tofu, sliced
salt and ground black pepper

1 Heat the oil in a large frying pan. Add the onion and cook over a medium heat for 5–10 minutes. Stir in the vinegar and cook gently for 2 minutes.

2 Stir in the beans and parsley. Season with salt and pepper, then remove and place in a bowl with the lemon juice.

3 Add the tofu to the pan and cook for 2 minutes on each side or until golden.

4 Divide the bean mixture among four serving plates, top with the tofu and serve.

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