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Vegan Garlic Soy Green Beans with Tofu

  • Cooking time15 min
  • Prep time10 min
  • Portions 4
recipe image Haricots verts végétaliens à l’ail et sauce soja avec tofu


  • 3 Tbsp. Becel® Vegan margarine
  • 1 small leek , (white and light green part only), thinly sliced
  • 1 lb. trimmed fresh green beans (about 6 cups/1.5 L)
  • 1 pkg. (440 g.) firm tofu , drained, cubed
  • 1 1/2 Tbsp. gluten-free soy sauce
  • 2 cloves garlic , chopped
  • 1/4 tsp. toasted sesame oil (optional)
  • 1/4 cup chopped walnuts

Nutrition facts

Total Fat18.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat6.500 g
Monounsaturated Fat8.500 g
Cholesterol0 mg
Sodium470 mg
Total Carbs14.00 g
Dietary Fiber5.0 g
Sugars5.00 g
Protein13.00 g
Vitamin D0.000 mcg
Calcium229 mg
Iron3.00 mg
Potassium311.000 mg
Omega-31.50 g
Omega-64.50 g


  1. Melt Becel® Vegan margarine in large nonstick skillet over medium heat. Add leeks and cook, stirring occasionally, until leeks are almost tender, about 5 minutes. Add green beans and cook, covered, stirring occasionally, until green beans begin to brown, about 5 minutes.
  2. Stir in tofu, soy sauce, garlic and sesame oil and cook, covered, stirring occasionally, until green beans are crisp-tender, about 5 minutes. Sprinkle with walnuts.