Crispy Tofu Nicoise Salad with Mustard Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Vinaigrette
  • 3 tablespoons apple cider vinegar
  • 1 shallot, minced
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ½ teaspoon fresh chopped thyme
  • ¼ teaspoon dried tarragon
  • 2 tablespoons fresh chopped parsley
  • ½ cup water
Crispy Tofu
  • 8 ounces of extra-firm organic tofu, drained
  • 1 garlic clove, minced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons apple juice
  • 1 teaspoon extra-virgin olive oil
  • ½ tablespoon fresh thyme, chopped
  • ½ teaspoon dried tarragon
Salad
  • 4 purple potatoes or any variety of fingerlings
  • 16 asparagus spears
  • 20 cherry tomatoes
  • 4 cups mixed greens
  • ¼ cup pitted olives
  • 1 cup of snow peas (or green beans)
  • 1 cucumber, sliced
  • ½ teaspoon of fresh chopped thyme
  • ¼ cup fresh chopped parsley
Instructions
Vinaigrette
  1. Combine the water, vinegar, shallot, olive oil, mustard, maple syrup, salt and black pepper in a food processor. Process until smooth. Remove and add tarragon, thyme and parsley. Taste and adjust seasonings.
Crispy Tofu
  1. In a medium bowl whisk together the garlic, tarragon, thyme, apple cider vinegar and apple juice. Slice the tofu into ½ inch slices and add to bowl. Cover and marinate for 30 minutes or more.
  2. Heat the teaspoon of oil in a medium non-stick pan over medium high heat. Add the marinated tofu and sear for 3-5 minutes on each side until crisp and golden brown. Set aside.
Salad
  1. Put the potatoes in a medium-size pot with enough water to cover. Bring to a boil and simmer for approximately 15 minutes of until fork-tender but still firm.
  2. Remove from heat, drain and cool. Peel and slice the cooked potatoes into rounds. Season with salt and pepper.
  3. Trim the asparagus removing woody ends. Cut into thirds and place in a steamer basket over boiling water. Cover with lid and let steam for approximately 3 minutes being very careful not to overcook. Remove from basket and set aside.
  4. Place snow peas into the same basket over boiling water. Cover with lid and let steam for approximately 1 minute just enough time for them to turn a bright green and still have snap to them.
Assembly
  1. Place equal portions of mixed greens onto plates. Top with equal amounts of crispy tofu. Arrange the potatoes, tomatoes, asparagus, cucumbers, snow peas and olives around plate. Sprinkle with thyme and parsley. Drizzle each salad with the mustard vinaigrette.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/tofunicoisesalad/