Marinated Tofu Greek Salad
Garlic-Thyme White Beans
Ingredients
- 1 (14-oz) pkg extra firm tofu, well drained
- 1 (6.5-oz) jar pitted kalamata olives
- 2 tsp dried basil
- 1 (11-oz) pkg spring mix
- 2 English cucumbers, cut into half moons
- 2 tomatoes, chopped
- 2 shallots, thinly sliced
- ½ cup vegan balsamic vinaigrette
Instructions
- Cut tofu lengthwise into 8 slices. Place tofu slices on several layers of paper towels. Cover with additional paper towels, and gently press out moisture. Let stand 5 minutes; cut into cubes.
- Drain olives, reserving ½ cup liquid from jar; set olives aside.
- Combine tofu, reserved olive liquid, and basil; let stand 30 minutes.
- Combine greens, cucumbers, tomatoes, shallots, tofu, and ½ cup olives in a large bowl. Drizzle with vinaigrette; toss.
Side Dish Ingredients
- 1 cup chopped sweet onion
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 3 (15-oz) cans cannellini beans, rinsed and drained
- 3 cups vegetable broth
- ½ tsp dried thyme
Side Dish Instructions
- Sauté onion and garlic in hot oil in a Dutch oven or saucepan over medium-high heat 3 minutes.
- Add beans, broth, and thyme; bring to a boil. Reduce heat to medium, and simmer 10 minutes. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
242
|
200
|
442
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 10 | 10 | 20 |
| Carb (g) | 14 | 29 | 43 |
| Fiber (g) | 4 | 13 | 17 |
| Sodium (mg) | 723 | 575 | 1298 |
| T. Sugs (g) | 4 | 3 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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