Vegetarian Vegan Tofu Niçoise Salad

Total time1 hr 20 min

Prep time25 min

Cook time25 min

Smoky, seared tofu slabs stand in for the classic protein here, marinated in tamari and smoked paprika until deeply golden on the outside and tender within. Tender baby potatoes, crisp-tender green beans, juicy cherry tomatoes, and briny Niçoise olives all get piled over a bed of butter lettuce, then finished with a bright, mustardy vinaigrette laced with capers and fresh parsley. Every component is cooked with real care — the potatoes boiled until knife-tender, the beans blanched to keep their snap, the tofu seared undisturbed for a crackly, caramelized crust. It's a composed, restaurant-worthy plate that still comes together with simple pantry staples and one skillet for the tofu. A squeeze of lemon at the end brightens the whole platter and ties the smoky, briny, and tangy flavors together. This one is a genuinely satisfying, protein-packed main that fits beautifully into a vegetarian spread without missing a beat.

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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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