Crunchy Tofu and Bean Salad

Stop eating traditional salads! This Crunchy Tofu and Bean Salad has more protein, more flavor, and more health benefits!

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Ingredients
  1. 1 Brick Tofu, House Foods Extra Firm
  2. 1 15 oz can Salad Beans, drained
  3. 2 cups Napa Cabbage, shredded
  4. 1 cup Red Cabbage, shredded
  5. 2 stalks Celery, chopped ½ inch thick
  6. 2 Green Onions, sliced ½ inch thick
  7. ¼ cup Red Onion, coarsely chopped
  8. ½ cup Honey Roasted Peanuts
  9. Salt
Dressing
  1. 3 tbsp. Dijon Mustard
  2. 2 tbps. Balsamic Vinegar
  3. 3 tbsp. Date Sugar (Ground Dates found at Whole Foods)
  4. 2 tbsp. Water
Instructions
  1. Press Tofu in TofuXpress for three hours.
  2. Cut into 1-inch squares.
  3. In a large bowl, combine Cabbages, Celery, Onions, Tofu, and Beans.
  4. Combine Mustard, Vinegar and Sugar and blend well. Add water.
  5. Coat Salad. Add Peanuts and toss. Salt to taste. Serve.
  6. This can be made a day ahead. It tastes even better when allowed to sit before serving.
  7. 1 Brick Tofu, House Foods Extra Firm1 15 oz can Salad Beans, drained2 cups Napa Cabbage, shredded1 cup Red Cabbage, shredded2 stalks Celery, chopped ½ inch thick2 Green Onions, sliced ½ inch thick¼ cup Red Onion, coarsely chopped½ cup Honey Roasted PeanutsSalt
Dressing
  1. 3 tbsp. Dijon Mustard2 tbps. Balsamic Vinegar3 tbsp. Date Sugar (Ground Dates found at Whole Foods)2 tbsp. Water
  2. Press Tofu in TofuXpress for three hours. Cut into 1-inch squares.
  3. In a large bowl, combine Cabbages, Celery, Onions, Tofu, and Beans.
  4. Combine Mustard, Vinegar and Sugar and blend well. Add water. Coat Salad. Add Peanuts and toss. Salt to taste. Serve.
  5. This can be made a day ahead. It tastes even better when allowed to sit before serving.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/



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