Early Summer Potato Salad

Place the potatoes and tofu on separate sides of a baking sheet and toss each with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, tossing halfway through until golden brown.

Trim the green stalk and the root from the leek, then halve the white part lengthwise. Rinse thoroughly with water to remove any sand between the layers, then thinly slice along with the celery. Trim the green beans and cut into 2-inch pieces. Meanwhile, peel, halve, and thinly slice the cucumber into half moons. Chop the dill.

Cook the veggies: heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the celery, green beans, and leeks and cook for 5 minutes, tossing until softened. Season with salt and pepper.

Make the mustard vinaigrette: In a small bowl, combine 2 teaspoons dijon mustard, 2 tablespoons red wine vinegar, and 3 tablespoons olive oil. Season with salt and pepper.