Cannellini in salsa verde with grilled tofu

Ingredients

For 1 serving

• Cooked cannellini beans150 g
• Tofu140 g
• Parsley12 g
• Capers5 g
• Garlic0.5 clove
• White wine vinegar1 teaspoon
• Romaine lettuce80 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy, sulphites,

Method

1. Make the salsa verde: very finely chop the parsley, rinsed capers and garlic, then mix them in a small bowl with the oil, white wine vinegar and a pinch of salt.
2. Heat a griddle pan over medium-high heat. Drain the tofu, pat it well dry with kitchen paper, cut it into slices about 1 cm thick and salt them.
3. Grill the tofu for 3 minutes per side without moving it, until it has golden stripes and lifts easily off the pan.
4. Meanwhile rinse and drain the cannellini beans and dress them with half the salsa verde; wash and dry the romaine lettuce and cut it into strips.
5. Arrange the lettuce on the plate, add the beans and grilled tofu and finish with the remaining salsa verde.