Mung Bean, Tofu and Cucumber Salad (Vegan)


Prep-time: 10 minutes      Cooking time: 20 min      Calories: 485.0

Mung beans suit perfectly to make sprouts, by themselves they are a not only a great source of protein and anti- oxidants, they taste delicious also.

Combined with crispy tofu, bell pepper and refreshing cucumber this makes a wonderful lunch.

Ingredients:     Serves: 4

  • 2 cups raw mung beans
  • 1 medium sized bell pepper (cut in strips)
  • 2 blocks firm tofu
  • 1 tbsp rice flour
  • 1 medium size cucumber
  • 2 tbsp vegan margarine
  • 2 tbsp chopped dill
  • Sea salt
  • Black pepper
  • 2 tbsp lemon juice
  • 6 tbsp olive oil


  •  There is no need to soak mung beans, so rinse them and place in a pot with 4 cups of water, bring to a boil, lower the heat and simmer until cooked, about 25 minutes
  • Cut the tofu in ½ inch square cubes, season with salt and pepper and coat with the rice flour
  • Heat a skillet with 2 tbsp olive oil to medium heat and fry the tofu crispy, about 5 minutes, add the bell pepper strips for the last 30 seconds and mix together.
  • Slice the cucumber in bite size pieces, place in a bowl, add salt, the dill, lemon juice and 4 tbsp olive oil, toss to combine.
  • When the mung beans are cooked, drain excess water and add the margarine to the beans and mix.
  • Arrange the mung beans on plates, top with the tofu and bell pepper and serve the cucumber salad on the side
  • Serve warm


Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:

  • Calories: 485.0
  • Fat: 31.5 g
  • Saturated Fat: 4.8 g
  • Sodium: 57.8 mg
  • Carbohydrate 34.2 g
  • Protein: 21.8 g
  • Dietary fiber: 10.9 g

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