Tofu “Tuna” and White Bean Salad

Tofu and White Bean Salad

Baked tofu makes a great stand-in for the tuna in the classic Italian pairing with cannellini (large white) beans. This is a great companion with pasta dishes that are on the lighter side. Photos by Rachael Braun.

Serves: 6

  • 15- to 16-ounce can canellini beans, drained and rinsed
  • 8-ounce package baked marinated tofu, finely diced
  • 1/3 cup sliced black olives, preferably cured
  • 2 large celery stalks, diced
  • 1/2 cup red onion, cut into half rings
  • 1/4 cup chopped fresh parsley
  • 1/4 cup bottled or homemade vinaigrette, or as desired
  • Salt and freshly ground black pepper, to taste
  • Curly green or red leaf lettuce leaves, or mixed baby greens, as needed
  • Cherry or grape tomatoes, optional

Combine all the ingredients except the lettuce in a serving bowl and toss together.

To serve, arrange 2 or 3 lettuce leaves or a handful of baby greens on individual serving plates or bowls and spoon some salad over them. Scatter a few cherry tomatoes over the top, if desired.

Pass around extra vinaigrette for individual servings.

Tofu and White Bean Salad recipe

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