• Ciara Ungar

Garlic Green Bean & Tofu Salad

Lunch is my least favorite meal. It's inconvenient, uncreative and I despise it. But when I find new recipes like this to make my own, lunch becomes worth it. This is really fulfilling, while also light. No bloat, little fuss, no tummy aches. Just a flavor bomb.


-1 Cup Snap Green Beans

-4 Oz Extra Firm Tofu

-1 Can Chickpeas

-6 Cherry Tomatoes

-1 Tbsp Champagne Vinegar

-1 Tsp Low Sodium Soy Sauce

-1 Tsp Extra Virgin Olive Oil

-1 Tsp Garlic Powder


  1. Trim Green Bean ends, snap in half.

  2. Combine 4 cups of water with 1 cup of ice in medium bowl to make ice bath.

  3. Bring water to boil in small pot. Add Green Beans and cook for 3-4 minutes.

  4. Remove Green Beans, drain, add to ice bath. Cool in ice bath for 11 minutes. Drain.

  5. Meanwhile, drain Tofu and pat dry with paper towel. Add to pot, drizzle with Olive Oil, Salt & Pepper, and a Dash of Oregano. Cook for 10 minutes

  6. Chop Tomatoes

  7. Drain Chickpeas and pat dry.

  8. When Tofu is done cooking and Green Beans are cooled, combine all ingredients into large bowl. Mix.


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