Green Bean & Tofu Salad

• 1 lb green beans, trimmed
• 3 tablespoons unsalted butter, cut into pieces
• 2 tablespoons pine nuts, roughly chopped
• 2 garlic cloves, thinly sliced
• 3 tablespoons balsamic vinegar
• 3 tablespoons low sodium vegetable broth or 3 tablespoons white wine or 3 tablespoons water
• 1 lb firm tofu, cut in four 1/2-inch slices
• 1 teaspoon fresh thyme

1. Bring a pot of salted water to a boil and blanch green beans until tender,about 3 minutes.
2. Drain.
3. Meanwhile, in a large skillet over medium heat, cook butter, pine nuts and garlic until golden, about 3 minutes.
4. Remove from heat and carefully add vinegar (butter may sputter).
5. Stir in stock and add tofu slices.
6. Increase heat and bring sauce to a boil, warming tofu through, turning once, about 1 minute.
7. Divide green beans and tofu onto plates, dress with sauce and sprinkle with thyme.
8. Season with pepper.

green beans, unsalted butter, pine nuts, garlic, balsamic vinegar, vegetable broth, firm tofu, thyme

Taken from www.food.com/recipe/green-bean-tofu-salad-373191 (may not work)