Spinach and White Bean Salad w/Tofu Dressing |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is fantastic. I've been trying to eat more healthily and so I have been trying to give up olive oil. Not easy. And I *know* it's a good fat, but I don't need ANY fat right now! So the inclusion of tofu in the dressing makes this taste more sinful than it really is. Ingredients:
1/4 cup sun-dried tomato, snipped into slivers |
1 clove garlic, smashed (i used about 3 cloves) |
10 ounces tender spinach leaves, stemmed and washed |
1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, drained and rinsed |
2 3/4 ounces smoked tofu, diced |
1/2 cup lf silken tofu |
1 shallot, chopped |
3 tablespoons rice vinegar |
1 tablespoon white miso or 1 tablespoon barley miso |
1 tablespoon honey |
Directions:
1. Place sun-dried tomatoes and garlic in a small saucepan.
2. Add water to just cover.
3. Heat until steaming.
4. Remove the pan from the heat, cover and set aside until tomatoes are soft, about 10 minutes.
5. Remove tomatoes from the soaking liquid, but do not discard liquid or garlic.
6. To make the dressing, combine tofu, shallots, vinegar, miso, honey and 2 tablespoons of the soaking liquid in a blender or food processor.
7. If you like, add the garlic.
8. Puree until smooth.
9. In a salad bowl, combine spinach leaves, beans, smoked tofu and sun-dried tomatoes and toss with the dressing.
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