Vegan Tofu Niçoise Salad

Total time1 hr 20 min

Prep time25 min

Cook time25 min

5.0

(10)

This is a stunning, produce-forward salad that proves plant-based eating can be every bit as elegant as any French bistro classic. Marinated in tamari, smoked paprika, and olive oil, then seared until deeply golden, the tofu brings a savory, satisfying weight that makes this feel like a proper meal rather than a side dish. Tender fingerling potatoes, crisp-blanched green beans, juicy cherry tomatoes, and briny olives are all here, arranged over butter lettuce and tied together with a bright caper-Dijon vinaigrette. That vinaigrette — built with red wine vinegar, Dijon mustard, and fresh parsley — does a lot of heavy lifting, adding the punchy, herby depth that makes every forkful interesting. The whole spread serves four and comes together with straightforward techniques: pressing, blanching, searing, and whisking. It's the kind of dish that looks impressive enough for a dinner party but is genuinely achievable on a weeknight.

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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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