Love, love, love this salad! It’s the one I make the most from Vegan Planet by Robin Robertson. It’s another easy recipe that’s incredibly delicious. Enjoy!
1. In a small bowl mix thoroughly till well blended, set aside:
- 2 tbsp miso paste (recipe calls for white, I used brown rice miso)
- 1/4 cup water
- 1 tbsp lemon juice
- pinch salt and pepper
2. Press 4 ounces of extra firm tofu, cut into half-inch cubes, put in shallow baking dish, toss with marinade to coat, refrigerate 2 hours to overnight.
3. In a large bowl, combine:
- 3 cups thawed frozen lima beans
- 1 cup of halved grape tomatoes
- 1/2 cup minced scallions
- 1/2 cup minced parsley
- 1/4 cup sliced kalamata olives
- 1 tbsp olive oil (original recipe calls for 3)
- tofu with marinade
- salt and pepper to taste
4. Toss well and let sit for about 20 minutes.
4 servings. Weight Watcher PointsPlus value: 7
Hi
I’ve wondered for a long time, how to use tofu. Can you give me an easy clou?
Helle Majlund
Helle, so good to see you here!!! Try this video to press your tofu before using it in a recipe. You might like this lima recipe, it’s really good.