Dairy-Free Nicoise Salad with Tofu

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes. Heat 1 tablespoon of the 2 tablespoons Olive Oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and slightly crisp on all sides.
2. 2While the tofu cooks, place the about 450 g New Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Add the about 450 g Green Beans to the boiling water during the last 5 minutes of the potatoes' cooking time. Once tender, drain the potatoes and green beans thoroughly and let them cool slightly.
3. 3Prepare the vinaigrette. In a small bowl, whisk together the 1 tablespoon Dijon Mustard, 3 tablespoons Red Wine Vinegar, 1 minced clove Garlic, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until well combined.
4. 4Arrange the 8 cups Lettuce on a large platter or individual plates. Add the cooled about 450 g Green Beans, the cooled about 450 g New Potatoes, the golden brown 1 block Firm Tofu, the 1/2 cup Black Olives, the 1 pint Cherry Tomatoes (halved if large), the 1/4 cup Red Onion (thinly sliced), and the 2 tablespoons Capers to the platter.
5. 5Drizzle the prepared vinaigrette evenly over the assembled salad. Serve immediately.

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