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Photo of Bean salad with mustard vinaigrette & crispy tofu croutons by WW

Bean salad with mustard vinaigrette & crispy tofu croutons

2
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Moderate
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.

Ingredients

Extra firm tofu

15 oz, block, drained well and sliced

Olive oil

2 tbsp(s), divided

Low sodium soy sauce

1 tbsp(s)

Cornstarch

1 tbsp(s)

String beans

8 oz, trimmed and cut into 2-inch pieces

Frozen yellow snap beans

8 oz, or fresh beans, trimmed and cut into 2-inch pieces

Shallots

1 item(s), finely chopped

Whole-grain mustard

1 tbsp(s), coarse grain

White wine vinegar

1 tbsp(s)

Table salt

½ tsp(s), plus more for cooking the beans

Black pepper

⅛ tsp(s)

Kale

4 cup(s), baby or chopped (about 4 oz)

Canned drained chickpeas

15 oz

Fresh dill

2 tbsp(s), chopped

Instructions

  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 cut 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 the tofu 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.
  6. Per serving (13⁄4 cups)

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