Easy white bean salad with tofu or chorizo.
2-in-1 Recipe. One Table. Mixed Diets.
I first put this salad together while spending a summer in Trieste, Italy, where my tiny kitchen didn’t allow for long ingredient lists or elaborate cooking. It quickly became my go-to lunch and often dinner too on really hot days when I wanted something light and fuss free. Hopefully this is a recipe where you already have everything you need sitting in your cupboards, so you can throw it together in no time and enjoy a meal that tastes fresh, and satisfying.
Serves 2
5-10 minutes prep
10-15 minutes cooking
Allergens
Allergens present:
Soy
Bread
Easy swaps:
Gluten - use gluten free bread
Instead of tofu use falafel
Always check labels for allergens, especially sauces and marinades, as brands vary.
Ingredients
For the salad (both tofu and chorizo)
Fresh bread (which is a day or two old will work best)
Cornflour
Olive oil
Salt and pepper
¼ cucumber
10 cherry tomatoes
Large handful of rocket
1 can of cannellini beans
10 green olives
4-6 sun-dried tomatoes
½ avocado
Tofu version:
1 block of tofu (1/2 block per person)
Chorizo version:
4 inches of chorizo or enough cured ham for 2
For the dressing
1 small shallot, finely chopped
1 tsp dried oregano
1 tbsp chopped fresh parsley
2 tbsp olive oil
1 - 2 tbsp red wine vinegar (to your taste)
Method
Chop the cucumber and tomatoes into 1cm pieces and add to a mixing bowl with the rocket and beans
Chop the olives in half, the sun-dried tomatoes into small pieces, and add to the bowl
Chop the avocado into 1 inch pieces and add to the bowl. Stir everything together
Next assemble the dressing. Put all the ingredients into a jar or jug and mix well - the dressing will separate, so mix again before serving
Chop the bread into 1 inch chunks. Toss in a little bit of olive oil, salt and pepper
Heat a fry pan to a medium heat
Add the bread to the pan and fry for approximately 5 minutes until the bread is lightly fried - creating soft croutons
While the bread is cooking, slice the tofu into 4 - 6 strips. Cover in cornflour, salt and pepper
Once the bread is done, remove from the pan and add the tofu (add more oil if needed). Fry for 3 minutes on both sides until it is golden brown
Add the croutons to the salad
If using the chorizo, thinly slice whilst the tofu is cooking. Once the tofu is done, add the chorizo and cook for 1 minute on each side until the fat from the chorizo starts to melt in the pan and the chorizo is heated through
Once you’re ready to serve, pour the dressing over the salad and mix well, dish up and add the tofu/chorizo on top.
Cooking notes
This salad is great without the tofu too. If you prefer, you could go without or add another meat alternative here - some faux chicken or salami would be great.
Serving ideas:
This salad also makes a fantastic side for a summer BBQ. In this case, I’d leave out the tofu and let the beans and croutons take centre stage, keeping the salad light alongside grilled dishes.
