Green Bean And Steamed Beet Salad With Tofu Vinaigrette

Recipe Instructions Drain liquid from tofu. Place on tray lined with paper towels. Cover with paper towels and pat tofu to absorb moisture. When towels become soaked, replace with new towels. Let tofu stand and drain about 1 hour. Cut tofu into 1/2-inch cubes and place in shallow dish. Whisk together garlic, mustard, vinegar, lemon juice, oil, sugar, salt and pepper to taste in small bowl. Pour over tofu; let stand 30 minutes, stirring occasionally. Arrange green beans and beets on 4 plates lined with spinach leaves. Spoon marinated tofu over of vegetables. This recipe yields 4 servings. Each serving: 245 calories; 398 mg sodium; 0 cholesterol; 18 grams fat; 14 grams carbohydrates; 11 grams protein; 1.41 grams fiber.