Best 2 Vegan Summer Three Bean Salad With Tofu And Soy Vinaigrette Recipes
Are you looking for a light and healthy summer dish that's packed with flavor? Look no further than this vegan three bean salad with tofu and soy vinaigrette! This colorful salad is made with a variety of fresh summer beans, crisp vegetables, and a tangy soy vinaigrette. It's the perfect side dish for a summer cookout or potluck, or it can be enjoyed as a light lunch or dinner. Plus, it's a great way to get your daily dose of plant-based protein and fiber.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings
Time 1h
Yield 4 main course or 6 appetizer servings
Number Of Ingredients 19
Steps:
- For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil. Blend until smooth. With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick. May be covered and refrigerated for up to a week.
- For the beans and radishes: Prepare two bowls of ice mixed with water. Place the sliced radishes in one of the ice baths. Bring a large pot of heavily salted water to boil. Add the beans and boil until they are crisp-tender, about 4 minutes. Drain under cold water, then place in the remaining ice bath to chill. Drain well and set aside.
- For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees. Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat. Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and set aside.
- Drain the radishes well, and place in a large bowl. Add blanched beans, and toss to mix. Add vinaigrette to taste, reserving any excess for another use. Mix well, and season with salt to taste. To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.
3-BEAN SALAD WITH LEMON VINAIGRETTE
Steps:
- For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
- For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
- Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.
Tips:
- Use fresh ingredients: Fresh beans, tofu, and vegetables will give your salad the best flavor.
- Cook the beans properly: Beans should be cooked until they are tender but still hold their shape.
- Use a variety of beans: Different beans have different flavors and textures, so using a variety will give your salad more interest.
- Don't overdress the salad: A light dressing will allow the flavors of the beans, tofu, and vegetables to shine through.
- Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This vegan summer three-bean salad with tofu and soy vinaigrette is a delicious and healthy dish that is perfect for a summer picnic or potluck. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. The salad is also very versatile, so you can easily customize it to your own taste. For example, you can add different vegetables, such as corn, bell peppers, or cucumbers. You can also use a different type of dressing, such as a balsamic vinaigrette or a lemon-tahini dressing.
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