Tofu “Tuna” 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
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