Extra Fine Green Bean and Lentil Salad

1. Thaw beans for 2 minutes in a pot of salted boiling water.
2. Drain beans and submerge in a bowl of ice water until cold.
3. Drain beans and dry over paper towel.
4. In a bowl, slowly whisk olive oil into vinegar to make a vinaigrette.
5. In another bowl, combine tomatoes, olives, shallot, beans, and lentils. Season with salt and pepper to taste.
6. In a pan over medium-high heat, sear tofu for 2 to 3 minutes on each side in olive oil. Deglaze with a splash of vinegar and season with salt and pepper to taste.
7. Arrange a scoop of tofu on each plate and top with salad.

Nutrition Facts (per serving):

Calories: 330

Protein:  16 g

Fat:    20 g

Carbohydrate:  26 g

Fibre:   7 g

Sodium: 240 mg