Bean salad with mustard vinaigrette & crispy tofu croutons
2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
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, drained well and sliced
Olive oil
2 Tbsp, divided
Low sodium soy sauce
1 Tbsp
Cornstarch
1 Tbsp
Uncooked string beans
8 oz, green, trimmed and cut into 2-inch pieces
Frozen yellow snap beans
8 oz, fresh or frozen, trimmed and cut into 2-inch pieces
Shallot
1 item(s), finely chopped
Whole-grain mustard
1 Tbsp
White wine vinegar
1 Tbsp
Table salt
½ tsp, plus more for cooking the beans
Black pepper
⅛ tsp
Kale
4 cup(s), baby, or chopped kale (about 4 oz)
Canned chickpeas (garbanzo beans)
15 oz, drained
Dill
2 Tbsp, fresh, chopped