Tahini green bean salad with baked tofu

serves 4

Baked marinated lemon-pepper tofu is available in natural food stores. If unavailable, you can make your own or omit the tofu entirely for a lovely and elegant green bean salad. Gomasio is a blend of toasted sesame seeds and sea salt and is available in natural food stores.
12 ounces green beans, trimmed

¼ cup tahini (sesame paste)

1 clove garlic, minced

2 tablespoons toasted sesame oil

2 tablespoons mirin

2 tablespoons tamari

Juice of 1 lemon

3 scallions, minced

2 tablespoons chopped fresh parsley

Salad greens, for serving

8 ounces baked lemon-pepper tofu, cut

into ¼-inch strips

1 cup grape or cherry tomatoes, halved

Toasted sesame seeds (page 21) or

gomasio, for garnish

Steam the green beans until just tender, about 8 minutes. Run under cold water to preserve the color and stop the cooking process. Set aside.

In a bowl, combine the tahini, garlic, sesame oil, mirin, tamari, and lemon juice. Whisk to blend. In a large bowl, combine the cooked green beans, the scallions, and parsley with enough of the tahini sauce to coat the vegetables. Toss gently to coat the beans.
On a round platter lined with salad greens, arrange the green beans and tofu strips in a circular pattern. Mound the tomatoes in the center of the circle created by the beans and tofu. Drizzle the remaining sauce over all and sprinkle with sesame seeds.