Member recipe
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Mixed Bean and Tofu Salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4-6 portions depending how generous you are with servings
A good vegetarian FODMAP lunch that has good Iron and fibre. A non-FODMAP variation to be written.
Ingredients
- 2 x 400g Cans of Kidney Beans
- 1 x 400g Can of Chickpeas
- 2 packets of Marinated Tofu
- 2 Leeks - one acting as onion
- 6 Raddishes (or a veg of your preference)
- Corriander
Dressing
- 2 x 400g Cans of Kidney Beans
- 1 x 400g Can of Chickpeas
- 2 packets of Marinated Tofu
- 2 Leeks - one acting as onion
- 6 Raddishes (or a veg of your preference)
- Corriander
- 2 tbs Olive Oil
- tps Balsamic Vinegar
- A few drops Lemon Juice
- (add in these proportions more or less as needed)
Method
- STEP 1Fry Tofu and sweat a thinly sliced leak for a few minutes. (can be in the same frying pan).
- STEP 2Drain and cook kidney beans and chickpeas according to their respective instructions on the cans. (Often a couple of minutes in the microwave).
- STEP 3Mix together in one bowl (or what you wish to serve on) with the coriander, chopped radishes and whatever else you wish to add.
- STEP 4Make dressing and mix in a small bowl and use a spoon to drizzle over salad. Now store appropriately (covered in fridge) or enjoy straight away.
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