Vegan Niçoise Salad with Tofu

Ingredients

• 1 block Firm Tofu
• 2 tbsp Tamari
• 3 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• 8 cups Mixed Greens
• 1 pint Cherry Tomatoes
• 0.5 cup Kalamata Olives
• 1 cup Green Beans
• 1 cup Small Potatoes
• 0.25 cup Red Onion
• 2 tbsp Capers
• 2 tbsp Fresh Basil

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface. Gently press down on the tofu to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes. Place the tofu cubes in a bowl and add the 2 tbsp Tamari. Gently toss to coat all the tofu cubes. Let the tofu marinate for 15 minutes.
2. 2While the tofu is marinating, place the 1 cup Small Potatoes in a medium pot and cover with water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Add the 1 cup Green Beans to the same pot during the last 5 minutes of the potatoes cooking. Drain both the potatoes and green beans and set aside to cool slightly.
3. 3Heat 1 tbsp of the 3 tbsp Olive Oil in a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the marinated tofu cubes to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
4. 4In a small bowl, whisk together the remaining 2 tbsp Olive Oil, 2 tbsp Red Wine Vinegar, and 1 tsp Dijon Mustard until well combined. This is your dressing.
5. 5Arrange the 8 cups Mixed Greens on a large platter or individual plates. Add the 1 pint Cherry Tomatoes (halved if large), 0.5 cup Kalamata Olives, the slightly cooled 1 cup Small Potatoes, and the 1 cup Green Beans.
6. 6Scatter the thinly sliced 0.25 cup Red Onion over the salad. Add the 2 tbsp Capers and the sautéed tofu cubes on top of the greens and vegetables.
7. 7Gently tear the 2 tbsp Fresh Basil leaves and sprinkle them over the salad. Drizzle the prepared dressing over the entire salad just before serving.

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