Tofu \"tuna\" and white bean salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked large white beans; (cannellini) |
| OR 16-oz. can; drained and rinsed | ||
| 1 | 8 oz pkg. baked marinated tofu; drained well and | |
| Drained well and diced | ||
| ⅓ | cup | Chopped black olives; preferably cured |
| 2 | larges | Celery stalks; diced |
| ½ | cup | Sliced red onions |
| ¼ | cup | Chopped fresh parsley |
| Freshly ground black pepper; to taste | ||
| 2 | tablespoons | Extra-virgin olive oil |
| ½ | Lemon; to taste , juice of | |
| Up to 1 | ||
| Curly green or red leaf lettuce leaves; as needed | ||
Directions
8 SERVINGS DAIRY-FREE
In Italy, tuna and white beans are a classic salad combination. Here we use baked, marinated tofu in place of the tuna with wonderful results. A light pasta dish makes a nice accompaniment to this salad In large serving bowl, combine all ingredients except lettuce and toss to mix.
To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad over them.
PER SERVING: 135 CAL.; 10G PROT.; 7G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 257MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 52 Converted by MM_Buster v2.0l.