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Tofu salad with red beans

updated

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Ingredients for 2 servings:

  • 1 can kidney beans approx. 250 g
  • 1 piece(s) smoked tofu 150 – 200 g
  • 1 small onion(s)
  • 2 tsp, heaped capers
  • 3 tbsp tomato paste
  • 3 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 1 tsp agave syrup
  • ½ tsp black pepper, freshly ground
  • 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan, sugar-free

Place the beans in a large sieve, rinse thoroughly under running water, and let them drain. Pat the tofu dry with a kitchen towel and cut into pieces half the size of a bean. Finely dice the onion and place it in a bowl with all the ingredients except the tofu and beans. Mix thoroughly. Then add the beans and tofu, mix everything well, season to taste, and if you can, let the salad sit in the refrigerator for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tofu salad with red beans