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Vegan Tofu Niçoise Salad

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Vegan Tofu Niçoise Salad

with Green Beans & Caper Shallot Dressing

Informations supplémentaires
30 min. | 548 kcal | easy | Vegetarian | 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