Two-Bean Tofu Tomato Salad
“Summer time …. and the living is easy” – the sun is finally shining and lets face it, no one wants to be tied to the kitchen when you could be out and having fun. This week we’ve got a summer salad to which you can add your own twist. Best of all? It’ll take just 5 minutes … we think healthy food really should be living easy.
150 grams silken tofu
100 grams tinned red kidney beans (drained weight)
50 grams tinned butter beans (drained weight)
8 small cherry tomatoes (approx 10g each)
2 sprigs fresh coriander
30 mls balsamic vinegar
1 pinch sea salt
1 pinch black pepper
- Drain the beans, dice or crumble the tofu, chop the coriander and halve the cherry tomatoes.
- Place all the ingredients in a bowl, pour over the Balsamic vinegar, season well with sea salt and freshly ground black pepper.
- Transfer the salad to a serving bowl(s) and eat immediately.
Not a fan of tofu? Substitute with some crumbly feta or smooth goats cheese for a different taste.