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Food | Recipes

Rosemary White Bean Mushroom Salad

As winter peeks in I'm starting to notice that I crave food like fries, pastas and just carbs overall that would end up as a little muffin top around my hips. This hearty salad is perfect for winter days when you still want something cozy and comforting but don't want to go too hard on yourself before the holidays. It's a simple yet unique dish that you can keep in the fridge for two days so you don't even have to worry what you're going to eat in the office.

Rosemary White Bean Mushroom Salad


Recipe Type: Salads
YIELDS2 servings
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 1 block tofu with chilli
  • 500 g mushroom (I used a mix)
  • 1 can or 200g white beans
  • 1 handful cherry tomatoes
  • 3-4 branches fresh rosemary, chopped
  • 3 cloves garlic, minced
  • olive oil
  • to taste salt, pepper
  • 1 ts basil, dried
  • 200 g salad mix
  • 1 tbsp lemon juice
  • to taste pumpkin seed
  • 1 block tofu with chilli
  • 500 g mushroom (I used a mix)
  • 1 can or 200g white beans
  • 1 handful cherry tomatoes
  • 3-4 branches fresh rosemary, chopped
  • 3 cloves garlic, minced
  • olive oil
  • to taste salt, pepper
  • 1 ts basil, dried
  • 200 g salad mix
  • 1 tbsp lemon juice
  • to taste pumpkin seed
tomato graphic for recipe card

Directions

1. Heat up a splash of oil in a pan and sauté the washed and sliced mushrooms for a few minutes, until they become tender together with the garlic and rosemary.
2. Season with salt and pepper and add the halved cherry tomatoes. and basil. Over high heat, sauté them for another minute and remove from fire. Mix it with the washed and drained white beans.

3. Meanwhile start to heat up the pan again, cut the tofu into half and roast them until they start to turn golden on both sides.
4. Layer the salad mix on a plate. I used a mix of baby spinach, ruccola, red chard, ref and green batavia. Top it with the mushroom salad and place a slice of tofu next to it for each person.
For some extra sour taste, sprinkle a dash of lemon juice on top and season with pumpkin seeds.

Also by Imola: Stuffed Sweet Potato With White Bean Ragu
Vegan Tofu Bowl With Spicy Peanut Sauce
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Photo: Imola Toth

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