1 cup red kidney beans
1 cup dried arugula
1 cup green spinach, rinsed and dried
1 (6 ounce) can tomato sauce
1 (8 ounce) package firm tofu, drained and cubed
1 small onion, thinly sliced
salt and pepper to taste
1 cup cornstarch
2 tablespoons chili sauce
2/3 cup Italian-style salad dressing
In a saucepan under fire, heat black beans and white beans over medium-low heat until bean is tender. Stir in green spinach until spinach is wilted. Simmer 2 to 3 minutes, or until spinach and beans have drained.
Preheat oven to 400 degrees F (200 degrees C). Sprinkle tomato sauce evenly over bean mixture. Toss tofu until well mixed. Transfer mixture to a medium-sized mixing bowl and stir in onion.
Return mixture to bowl with bean mixture and spices evenly. Return lettuce to bowl, add chicken bouillon and toss. Transfer mixture to 1 1/2-inch rack and sprinkle cornstarch evenly over top serving. Refrigerate for several hours, or wrap in plastic and refrigerate for a few days.