Another go-to lunch choice… a bulked up version of this cucumber salad with lots of protein from tofu and beans. Also very easy to throw together in a rushed morning (but, seriously, would it kill me to plan ahead?).
~ 1/2 can beans (I like cannellini), rinsed and drained
1 cucumber, peeled and chopped
1 red pepper, cored and chopped
~1/4 red onion, finely chopped (don’t over-do it)
1/2 tub extra firm tofu, drained, squeezed or patted dry, and chopped into 1/2 inch cubes
Dress with the following, stirred together:
~1-2 Tbsp dijon mustard (I like a lot of mustard. Specifically, I like Whole Foods Organic German Mustard)
~2 Tbsp apple cider vinegar
~ 1 tbsp of some kind of vegan mayonnaise (optional)
