Informations supplémentaires
30 min.
|
548 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Cut potatoes in half. Cut tomato into wedges. Trim ends of green beans. Peel shallot and trim ends. Finely chop shallot and capers. Cut olives in half. Remove lettuce leaves from stem and chop into 1/4 inch strips. Drain tofu and cut into 1 inch slice. Zest lemon and cut in half.
2. Cook Potatoes
In a large pot, add potatoes with enough salted water to cover. Bring to a boil and cook for 6–8 minutes, until tender. With 3 minutes left on potatoes, add beans, until tender. Drain in a sieve.
3. Prepare Dressing
In a small bowl, whisk 1/4 cup oil with mustard, shallot, capers, vinaigrette base to taste. Season to taste with salt and pepper.
4. Cook Tofu
In a large bowl, combine 1 tbsp. oil, tofu, nutritional yeast and the following to taste: lemon zest, half of the lemon juice, salt and pepper. Heat a large skillet or grill over medium-high. Cook tofu for 2–3 minutes on each side, until golden brown.
5. Serve
Divide everything onto serving plates and drizzle dressing over everything. Season to taste with salt and pepper. Enjoy!
1unitRomaine Lettuce Heart
300gTofu
30gKalamata Olives
1unitLemon
2unitTomatoes
400gYukon Potatoes
30gCapers
15mlDijon Mustard
1unitShallot
100gGreen Beans
5gNutritional Yeast
27mlVinaigrette Base
What you need
pan, pot, strainer
548 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
43g
14%
fat
36g
55%
cholesterol
0mg
fiber
10g
40%
protein
19g
saturated
5g
25%
sodium
501mg
21%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg