Baked Tofu & Bean Salad
1 (15 oz) can Red Kidney Beans, rinsed
1 (7 oz) Packaged Baked Tofu Teriyaki Flavor, chopped in bite size cubes
1 1/2 Cups Shelled Edamame
1/2 Red Pepper, diced
1 Tbsp Miso Paste
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Soy Sauce (low sodium)
1 tsp Rice Vinegar
1 tsp Mirin (or honey)
1/4 tsp Sesame Oil
1/2 tsp Ground Mustard
Mix the beans, tofu, edamame, and bell pepper in a glass bowl. In a separate small bowl, combine the miso through the ground mustard and whisk together. Pour dressing over the tofu and bean mixture and toss to coat.
Nutritional Facts (Approximate), Serves 8, Per Serving: 195 Calories,11g Protein, 8g Fat, 21g Carbs, 7g Fiber, 12g Iron
