Vegetarian Vegan Tofu Salad Recipe

Tahini Green Bean Tofu Salad from Quick Fix Vegetarian by Robin Robertson

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Ingredients:

• 12 oz green beans, trimmed
• 1/2 cup tahini (sesame paste)
• 1 clove garlic, minced
• 2 Tblsp toasted sesame oil
• 1/2 diced green pepper
• 2 Tblsp mirin
• 2 Tbslp tamari soy sauce
• Juice of 1 lemon
• 3 scallions, minced
• 2 Tblsp chopped fresh parsley
• Salad greens, for serving
• 8 oz baked lemon-pepper tofu, cut into 1/4 inch strips
• 1 cup grape or cherry tomatoes, halved
• Toasted sesame seeds or gomasio, for garnish (toast sesame seeds by stirring in a dry heavy pan on medium heat for a few minutes - they brown quickly and burn easily, so don't wander off!)

Tofu Green Bean Salad Directions:

1. Steam the green beans until just tender, about 8 minutes. Run under cold water to preserve color and stop the cooking process. Set aside.
2. In a bow., combine the tahini, garlic, sesame oil, mirin, tamari, and lemon juice. Whisk to blend.
3. In a large bowl, combine the cooked green beans, the scallions, and parsley with enough of the tahini sauce to coat the vegetables. Toss gently to coat the beans.
4. On a round platter lined with salad greens, arrange the green beans and tofu strips in a circular pattern.
5. Mound the tomatoes in the center of the circle.
6. Drizzle the remaining sauce over all and sprinkle with sesame seeds or gomasio.