Provencal Tofu Salad

You need about 1 1/2 cup cooked brown or black rice (leftover rice is perfect)

Steam 1/2 pound thin green beans (cut into 2 inch pieces).

Meanwhile cut some tofu into cubes (if you can get your hands on really awesome pesto tofu at the OFD in Norfolk, do!!). Dip the cubed tofu into a beaten egg. And then saute until all sides are golden.

Make a dressing of 2 T lemon juice, 1 T water, 1 T+ mustard, 1-2 T capers chopped up, 1 shallot minced, good salt, and 1/4 cup olive oil

Toss together the rice, beans, tofu, and dressing

Serve over mixed greens garnished with cherry tomatoes