Anti Inflammatory Vegan Tofu Niçoise Salad
Total time1 hr 20 min
Prep time25 min
Cook time25 min
5.0(10)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp capers, drained and roughly chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
For the salad
- 1 lb small waxy potatoes (such as fingerling or baby yukon gold), halved
- 8 oz green beans, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
- 4 cups butter lettuce or mixed greens, torn
- 2 tbsp olive oil, for searing
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels, set a heavy skillet or cutting board on top, and let it press for 30 minutes to remove excess moisture.
- 2
While the tofu presses, whisk together the 3 tbsp olive oil, red wine vinegar, Dijon mustard, capers, parsley, and 1/4 tsp salt in a small bowl until emulsified. Set the vinaigrette aside.
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