Mediterranean Diet Friendly Vegan Tofu Niçoise Salad

Total time1 hr 20 min

Prep time25 min

Cook time25 min

Mediterranean Diet Friendly Vegan Tofu Niçoise Salad

Golden, smoky-seared tofu slabs stand in for the usual protein here, resting on a colorful spread of tender little potatoes, snappy green beans, halved cherry tomatoes, and briny olives. A bright, garlicky vinaigrette built from olive oil, red wine vinegar, Dijon, and capers ties every element together, while a bed of crisp butter lettuce keeps the whole plate light and fresh. Each component gets cooked separately and dressed on its own before coming together on the platter, so the potatoes stay creamy, the beans stay crisp, and the tofu keeps its deep golden crust. A scatter of fresh parsley and a squeeze of lemon at the end brighten everything further. This composed, olive-oil-forward salad built on vegetables, legumes, and good produce is a natural fit for a Mediterranean way of eating, and it makes a satisfying lunch or dinner any time of year.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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