Bean salad with mustard vinaigrette & crispy tofu croutons

2–5

Prep 15 min

Cook 30 min

Serves 6

Scan to get your exact PersonalPoints™ value Yes, tofu croutons. Pressing out the moisture and a roll in cornstarch are the keys to tofu with crunch. We’ve tossed these croutons into a three-bean salad, but they’d also be delish on a leafy Caesar.

1 (15-oz) block extra-firm tofu, drained well and sliced 2 tbsp olive oil, divided 1 tbsp reduced-sodium soy sauce 1 tbsp cornstarch 8 oz green beans, trimmed and cut into 2-inch pieces 8 oz yellow beans, trimmed and cut into 2-inch pieces 1 shallot, finely chopped 1 tbsp coarse-grain mustard 1 tbsp white wine vinegar ½ tsp salt, plus more for cooking the beans ⅛ tsp black pepper 6 cups baby kale or chopped kale (about 6 oz) 1 (15-oz) can chickpeas, drained 2 tbsp chopped fresh dill

1. Preheat the oven to 400°F. Arrange the tofu in a single layer on paper towels. Top with another layer of paper towels or a kitchen towel and place a sheet pan on top. Weigh the pan down with a heavy pot or bowl. Let stand for 10 to 20 minutes. 2. Cut the tofu into sticks, then crosswise into cubes. Transfer the tofu to a large bowl. Drizzle with 1 tbsp oil and the soy sauce and gently toss to coat. Sprinkle the tofu with the cornstarch and gently toss to coat. 3. Line a large sheet pan with parchment paper. Spread the tofu on the pan in a single layer. Bake until crispy, about 30 minutes, stirring halfway through. 4. Meanwhile, bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Cook the beans in the boiling water until tender, 2 to 3 minutes. Drain the beans and immediately add to the bowl of ice water. Drain well and pat dry with paper towels. 5. In a small bowl, whisk the shallot, mustard, vinegar, salt, black pepper, and remaining 1 tbsp oil. In a large bowl, combine the kale, chickpeas, and cooked beans. Pour the dressing over the salad and toss to combine. Add the dill and toss again. Garnish the salad with the crispy tofu.

Per serving (1¾ cups) 248 Cal, 11 g Total Fat, 1 g Sat Fat, 515 mg Sod, 26 g Total Carb, 2 g Sugar, 8 g Fib, 14 g Prot.

Pasta e fagioli

see

page

194 Make this gluten-free by stirring in leftover cooked rice, instead of the macaroni. Simmer for 5 minutes before adding the beans.

Swap out pinto beans for similarly mild-mannered cannellini beans, chickpeas, or canned lentils.

Starting with sautéed celery, carrots, and onion (a.k.a. mirepoix) layers in extra flavor, in addition to adding fiber and vitamins.