Vegan Recipe – Summery Tofu Salad With Green Beans, Fresh Herbs, and Sesame Dressing
2 tablespoons water
1 tablespoon tahini (If you don’t have this on hand, you can use an equal amount of mayonnaise or non dairy yogurt)
1 tablespoon, plus 2 teaspoons soy sauce (use less if desired)
2 teaspoons rice vinegar or lime juice
1 teaspoon sesame oil
1 teaspoon sugar or sweetener of your choice
1 tablespoon toasted sesame seeds, plus more to garnish
1 6.5 ounce package of the firmest tofu you can find, cut into ½ inch cubes
1 ½ cup cooked green beans, cut into bite sized pieces (frozen work well)
½ cup basil, mint, and/or cilantro, chopped
Generous squeeze of Sriracha (optional)
Additional sesame seeds to garnish
Combine first seven ingredients in a small bowl and stir with a fork until smooth and creamy.
Combine tofu, beans, and fresh herbs in a larger bowl and add dressing from Step 1. Stir well.
Allow tofu and beans to marinate in the refrigerator for at least 30 minutes, preferably a few hours.
Before serving, garnish with a generous squeeze of Sriracha and additional toasted sesame seeds.
This recipe is great to bring to work or even a picnic: just prepare in the morning, and it’ll get better and better the longer it sits.