Ingredients
- Dressing:
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. water
- 2 Tbsp. mustard
- 1 shallot, minced
- 1 Tbsp. capers, roughly chopped
- ¼ tsp. salt
- Pepper to taste
- Salad:
- ½ lb. green beans, trimmed and chopped
- ¾ cup black rice
- 1 Tbsp. canola oil
- 14 oz. firm tofu, drained and cubed
- 1 egg, lightly beaten
- 1 cup cherry tomatoes
- 8 cups mixed salad greens
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together dressing ingredients. Set aside.
- Cook the rice according to package directions.
- While rice cooks, steam the beans until tender (5-7 minutes). Drain and place in an ice bath to preserve color.
- Heat the canola oil in a large nonstick skillet over medium heat. Dip tofu cubes in egg. Sauté the tofu until golden brown on all sides (2 minutes per side).
- Gently toss prepared salad ingredients with the dressing. Serve immediately.