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Black Bean and Tofu Salad | Farahfeeds

Updated: Jul 13, 2023

Sweet and sour black bean tofu salad.

Plant-based protein, vegan, vegetarian and gluten-free friendly

Easy and simple recipe.

An excellent comfort food, after a long day. Healthy and delicious meal in only 10 minutes.

Servings: 2-4


🥗¼ teaspoon black pepper

🥗½ lemon (juice)

🥗½ medium zucchini, sliced

🥗½ cup chopped cilantro (optional)

🥗½ teaspoon pink salt

🥗½ teaspoon red pepper flakes

🥗½ teaspoon turmeric

🥗1 cup cooked black beans (can use can)

🥗1 cup sprouted tofu, cut to small cubes

🥗1 cup sliced mushrooms

🥗1 teaspoon paprika

🥗1 cup hot water water

🥗1 tbsp grass fed butter (as desired)

🥗2 nectarines, chopped to 1/2 inch pieces

🥗2 cups cauliflowers, break to medium small pieces


  1. Place a large wok on medium heat and add 1 cup hot water and place a vegetable steamer basket inside the wok.

  2. Place cauliflowers and zucchini then put the lid on, let it cook for 3 minutes.

  3. Add tofu and paprika, stir, add lemon juice, cover and cook for 3 minutes.

  4. Uncover the wok.

  5. Add mushrooms, nectarines, turmeric, salt and peppers, stir.

  6. Stir occasionally.

  7. At this time all the liquid must be evaporated.

  8. Add butter and let it cook for about 4 minutes.

  9. Add black beans and transfer to a plate and garnish with chopped cilantro.

Farah’s tips:

🌺-You can cook and sauté all the ingredients at the same time.

🌺-If possible, clean, wash and dry all the vegetables, then refrigerate. It’s a lot easier to cook after a long day of work.

🌺-My meals are always based on what I have in the fridge. In this case, not only do I save time, but it’s a wise way for cheaper groceries.

Bon Appetite

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