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Smoked Tofu and Mushroom Salad Recipe

For a quick yet satisfying lunch, try our vegetarian salad of warm stir fried smoked tofu and mushrooms and boiled or steamed green beans over a bed of mixed salad leaves and fresh tomato, along with a delicious honey, Dijon mustard and balsamic vinegar dressing. This salad makes for a filling meal thanks to the high protein content of both the tofu and the mushrooms. Green beans are coming into season in May and you can find Portobello mushrooms all year round.

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Side dishes

You will need

120g smoked tofu Available only in our Tollcross shop More products
5 Porta Bella mushrooms

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handful of green beans
1 large tomato

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2 handfuls of mixed salad leaves More products
1 tbsp cooking oil More products
1/2 garlic clove, crushed More products
1 tsp Dijon mustard More products
1 tsp honey Available only in our Tollcross shop More products
1 tbsp balsamic vinegar More products
3 tbsp extra virgin olive oil More products
salt to taste More products
pepper to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Cook green beans in salted water for 5 minutes.
  • Cut tofu into cubes and slice the mushrooms.
  • Fry mushrooms in oil for a minute, add tofu and fry for further couple of minutes.
  • Place salad leaves into a bowl, along with tomato cut into chunks, green beans, mushrooms and tofu.
  • Put garlic, olive oil, balsamic vinegar, mustard, honey, salt and pepper into a jar, put the lid back on and shake vigorously.
  • Pour over salad.
  • Serve when tofu and mushrooms are still warm.

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Porta Bella Mushrooms UK ORGANIC
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Clearspring (500ml)
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