Warm Tofu and Bean Salad
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.