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July 5, 2016

Antalyan White Bean Salad

Natalie Tamara/The Tofu Diaries/www.natalietamara.co.uk

  • Natalie Tamara


For the salad:
235g cannellini beans, cooked
25g fresh parsley, chopped
1 tsp black pepper

For the dressing:
3 tbsp tahini
3 tbsp lemon juice
2 tbsp apple cider vinegar
2 cloves garlic, crushed

For the topping:
4 plum tomatoes, sliced
50g tofu, well pressed and cut into 4 pieces
2 tsp olive oil
1 tbsp fresh parsley, chopped


To prepare the tofu for the topping, heat the olive oil in a frying pan on a medium-high heat. Add the tofu slices and fry for around five minutes, turning occasionally, until it is crisp and golden on both sides. Drain on kitchen paper and set to one side.

2. Whilst the tofu is cooking, mix the dressing ingredients together until they are smooth. The tahini may appear to curdle at first but quickly becomes smooth.

3. Add the salad ingredients to a large bowl. Mix in the dressing, until the beans are thoroughly coated.

4. Top the bean salad with the tomatoes, fried tofu and extra parsley and serve.

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