Tofu “Tuna” and White Bean Salad

Baked  tofu makes a great stand-in for the tuna in the classic Italian pairing. This is a great companion with pasta dishes such as those listed under Pasta on the Lighter Side.

Serves: 6

• One 16-ounce can canellini or great northern beans, drained and rinsed
• 8- to 10-ounce package baked marinated tofu, finely diced
• 1/3 cup chopped black olives, preferably cured
• 2 large celery stalks, diced
• 1/2 cup red onion rings
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 to 1 lemon, to taste
• Curly green or red leaf lettuce leaves, as needed

Combine all the ingredients except the lettuce in a serving bowl and toss together. To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad over them.

• Here are more easy tofu recipes.
• Explore Bean Salads for more easy, tasty ideas.
• Find more of VegKitchen’s Vegan Dinner Recipes and more Main-Dish Salads.