Vegan Tofu Nicoise Salad Recipe
Ingredients:
For the Salad:
1 block extra-firm tofu, pressed and cubed
1 pound baby potatoes, boiled and halved
1 cup green beans, blanched and cut into bite-sized pieces
1 cup cherry tomatoes, halved
1/2 cup Niçoise olives
1/4 cup red onion, thinly sliced
1/4 cup capers, drained
4 cups mixed salad greens
For the Vegan Tofu "Tuna":
1 block extra-firm tofu, pressed and crumbled
2 tablespoons nori flakes (for seafood flavor)
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
For the Vegan Dijon Vinaigrette:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
For Non-Vegan Option:
Canned tuna, drained and flaked
Instructions:
Preheat the oven to 400°F (200°C). Place the cubed tofu on a baking sheet and bake for 20-25 minutes, or until golden brown.
In a large bowl, combine the baked tofu, boiled baby potatoes, blanched green beans, cherry tomatoes, Niçoise olives, red onion, capers, and mixed salad greens.
In a separate bowl, crumble the extra-firm tofu for the "tuna." Mix in nori flakes, soy sauce, lemon juice, nutritional yeast, olive oil, Dijon mustard, salt, and pepper.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the Dijon vinaigrette.
Add the vegan "tuna" to the salad and drizzle with the Dijon vinaigrette. Toss gently to combine.
For the non-vegan version, add flaked canned tuna on top of the salad.
Serve and enjoy your Vegan Tofu Nicoise Salad!
