Green bean and tomato salad with tofu pesto

Name: Green bean and tomato salad with tofu pesto
Yield: Serves 4
Ingredients: 30 g/1¼ oz fresh basil or ½ bunch of fresh parsley, any tough stems removed and the rest chopped; 105 ml/7 tbsp olive oil; 30 g/1¼ oz fresh basil or ½ bunch of fresh parsley, any tough stems removed and the rest chopped; 30 g/1¼ oz fresh basil or ½ bunch of fresh parsley, any tough stems removed and the rest chopped; 1 tomato, chopped; 2 garlic cloves, coarsely chopped; 4 shallots, finely chopped; 400 g/14 oz cherry tomatoes, halved; 600 g/1 lb 6 oz green beans, trimmed; 30 ml/2 tbsp olive oil; dash of lemon juice; 150 g/5 oz silken tofu; sea salt and ground black pepper; 50 g/2 oz/½ cup ground almonds; sea salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This classic salad of green beans and sweet cherry tomatoes is combined with a silken tofu version of pesto that is creamy and delicious.

Ingredients

600 g/1 lb 6 oz green beans, trimmed
30

Vegetarian
Gluten-free

Method

First make the pesto by processing the tomato and garlic in a blender or food processor until smooth. Add the rest of ingredients, season and blend again until the sauce is smooth and creamy.
Blanch the beans in boiling salted water for 2 minutes, or until just tender. Drain.
Meanwhile, heat the oil in a frying pan over a gentle heat and stir-fry the sha