Apple Tofu Salad

Apple Tofu Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings

Mashed tofu (shira-ae) can be mixed with a variety of spring vegetables, like carrots and spinach. This salad has crunchy sweet bites of apple and barely cooked green beans.


1 (12-ounce) block firm tofu
2ounces French green beans (haricots verts)
1 apple, cored
4teaspoons sugar
1/4teaspoon vinegar
1/2teaspoon soy sauce
1/4teaspoon Dijon mustard
6 Romaine lettuce leaves


  1. Cut block of tofu into halves lengthwise. Place on several layers of paper towels; cover with additional paper towels and a heavy skillet. Let stand 30 minutes, pressing down occasionally.
  2. Place green beans in boiling water and cook 1 minute. Remove from water and place in a bowl of ice water to stop cooking. Pat dry and cut into 1/4-inch dice. Dice apples and place in a bowl of salted water so they won’t brown.
  3. Combine drained tofu, sugar, vinegar, soy sauce and mustard in the bowl of a food processor. Process until smooth.
  4. Drain apples and combine with green beans and tofu mixture. Stir well. Spoon into Romaine leaves and place on salad plates.

Recipe adapted from Satoshi Iida, Doraku Restaurant, Kyoto, Japan

Nutritional Info *per serving

  • Calories 90
  • Fat 4g
  • Sodium 45mg
  • Carbohydrate 8g
  • Fiber 2g
  • Protein 7g