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Dinner recipe · from the recipe book

Sesame-Miso White Bean and Tofu Salad

Creamy white beans and cubes of tofu tossed with crisp cabbage and cucumber in a nutty, gingery sesame-miso dressing.

Sesame-Miso White Bean and Tofu Salad

Ingredients

  • 3 cups510 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 1 lb450 gFirm tofupressed and cut into 1/2-inch cubes
  • 9½ oz270 gPlain Greek yogurt, nonfat
  • 2 tbsp36 gMiso paste
  • 3½ cups shredded240 gGreen cabbagefinely shredded
  • 2⅓ cups sliced240 gCucumberthinly sliced into half-moons
  • 2½ tbsp24 gSesame seedsdivided
  • 2 medium30 gGreen onionsthinly sliced
  • 3 tbsp grated18 gFresh gingerfinely grated
  • 2 tbsp30 gApple cider vinegar
  • 1 tbsp15 gToasted sesame oil
  • 1 tbsp15 gLow-sodium soy sauce

Steps

  1. Wrap the tofu in a clean towel and press for 10 minutes, then cut into cubes.
  2. Whisk the Greek yogurt, miso, ginger, cider vinegar, sesame oil and soy sauce until smooth to make the dressing. Stir in half the sesame seeds.
  3. In a large bowl, toss the cabbage and cucumber with about a third of the dressing.
  4. Add the beans and tofu, pour over the remaining dressing and fold gently so the tofu stays in cubes.
  5. Let the salad sit for 5 minutes so the cabbage softens slightly.
  6. Divide among bowls and top with the green onion and the remaining sesame seeds.

Contains: Milk, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 22, 2026.

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