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Green Bean and Lemon-Pepper Tofu Salad – vegetarian recipe
Stav Kogan

Green Bean and Lemon-Pepper Tofu Salad

A stunning Green Bean and Lemon-Pepper Tofu Salad that's a feast for the eyes and the palate. It combines crisp-tender green beans, savory baked tofu, and juicy tomatoes, all brought together with a luscious, creamy tahini dressing. This dish is packed with plant-based protein an
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 12 ounces (340 g / 12 oz) green beans, trimmed
  • 8 ounces (225 g / 7.9 oz) baked lemon-pepper tofu, cut into ¼-inch strips
  • 1 cup (150 g / 5.3 oz) grape or cherry tomatoes, halved
  • 3 scallions, minced
  • 2 tablespoons (8 g / 0.28 oz) chopped fresh parsley
  • 4 cups (960 ml) mixed salad greens, for serving
  • For the Tahini Dressing
  • ¼ cup (60 g / 2.12 oz) tahini (sesame paste)
  • 2 tablespoons (30 ml / 1 fl oz) toasted sesame oil
  • 2 tablespoons (30 ml / 1 fl oz) mirin
  • 2 tablespoons (30 ml / 1 fl oz) tamari or soy sauce
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • Toasted sesame seeds or gomasio, for garnish
  • For the best texture and color, blanch the green beans in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath. This keeps them perfectly crisp-tender and vibrant.
  • The tahini dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. It will thicken when chilled; simply whisk in a splash of warm water to loosen it before serving.
  • If you can't find pre-made lemon-pepper tofu, press a block of extra-firm tofu, cube it, and toss with olive oil, lemon zest, black pepper, and salt. Bake at 400°F (200°C) for 20-25 minutes until golden.
  • For a nut-free alternative to tahini, try using sunflower seed butter (sunflower butter) in the dressing. You may need to adjust the liquids slightly to get the right consistency.

Method
 

  1. Steam the green beans until just tender-crisp, about 5-8 minutes. Immediately run them under cold water or plunge into an ice bath to stop the cooking process and preserve their bright green color.
  2. Pat dry and set aside.
  3. In a small bowl, prepare the dressing by combining the tahini, garlic, toasted sesame oil, mirin, tamari, and lemon juice.
  4. Whisk until smooth and creamy. If it's too thick, add a teaspoon of water at a time to reach a drizzling consistency.
  5. In a large bowl, combine the cooked green beans, minced scallions, and fresh parsley.
  6. Pour about half of the tahini dressing over the vegetables and toss gently to coat everything evenly.
  7. To serve, create a bed of salad greens on a large platter.
  8. Arrange the dressed green beans and the tofu strips in a circular pattern on top of the greens. Mound the halved tomatoes in the center.
  9. Drizzle the remaining tahini dressing over the entire salad and finish with a generous sprinkle of toasted sesame seeds or gomasio before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25g

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