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    Home » Tofu and Tempeh Recipes

    Tofu “Tuna” and White Bean Salad

    Published: Jan 30, 2012 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    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
    • ⅓ cup sliced black olives, preferably cured
    • 2 large celery stalks, diced
    • ½ cup red onion, cut into half rings
    • ¼ cup chopped fresh parsley
    • ¼ 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.

    Nutrition Information
    Per serving: Calories: 143;  Total Fat: 6g;  Protein: 6g;  Carbs: 16g;  Sodium: 71mg

    Tofu and White Bean Salad recipe

    • 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. 

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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