Green Bean and Steamed Beet Salad With Tofu Vinaigrette Recipe - Los Angeles Times

Ingredients

• 1/2 (14-ounce) package regular tofu
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 pound green beans, steamed
• 1/2 pound whole beets, steamed and sliced
• 2 cups spinach leaves