Haricot Vert Tofu Crumble

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Haricot Vert Tofu Crumble

If you are a huge green bean monster, you will fall in love with haricot vert and never look back. Haricot vert is French for “green bean” (Haricot=bean; vert=green) and the variety is slender and far more tender than the American variety you see in the grocery store. This recipe makes enough for two entrées or a splendid side dish for your next dinner party.

Allumette vs. Batonnet vs. Julienne vs. Matchstick

There is not a strong difference between these four techniques of cutting vegetables into thin even strips, but each technique varies in measurements. This helps the vegetables cook evenly and also delivers a nice presentation to the dish. (Measurements below are courtesy of The Spruce, one of my favorite websites.)

  • allumette measures 1/4 inch × 1/4 inch × 2 1/2 to 3 inches; sometimes referred to as the “matchstick cut”
  • batonnet measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches; “rectagular stick,” like a fat French fry
  • fine julienne measures 1/16 inch × 1/16 inch × 2 inches
  • julienne measures 1/8 inch × 1/8 inch × 2 1/2 inches; it is the allumette, cut once more, lengthwise

NOTES

Always try to use organic ingredients when possible. The grocery bill can add up quickly and not all produce are covered in harmful pesticides. As a general rule, I follow the Dirty Dozen, Clean 15 list.

INGREDIENTS

  • 1-pound package Haricot Vert
  • 1 medium carrot ~ julienned
  • 5 garlic cloves ~ thin slices
  • 1/2-1 block organic tofu, firm ~ all liquid pressed out, crumbled into desired size (see how-to notes in instructions)
  • white wine (I use chardonnay)
  • cooking oil
  • veggie seasoning ~ to taste
  • sea salt ~ to taste
  • black pepper ~ to taste
  • red pepper flakes ~ optional

INSTRUCTIONS

  1. Remove all the liquid from the tofu block by hand-squeezing or weighing down the tofu with a heavy object on top. Sometimes I use a mortar (“bowl” part of the mortar-and-pestle combo). Crumble to desired size and set aside.
  2. In a large stainless steel pan, heat some oil on medium-high heat. Sauté the garlic slices until aromatic and golden-brown. Add the beans and carrots and cook the beans for about 5 minutes. Add more oil if needed.
  3. Splash a little wine into the pan and quickly cover with a lid. The wine creates steam, which helps cook the beans. Check the beans periodically. When the veggies are cooked to the desired texture, add sea salt, black pepper and other spices that you desire. Gently mix in the crumbled tofu with a spatula.
  4. Serve hot, garnish with red pepper flakes.