Tofu Nicoise Salad

  • Yield 4 servings

Try substituting marinated grilled tofu for the tradition tuna in this classic salad.


Lemon Dressing:
1/4 cup good quality extra-virgin olive oil
Juice of 2 lemons
2 teaspoons Dijon mustard
2 tablespoons chopped parsley
1 pound firm tofu, cut into 1/2-inch-thick slices
Salt, to taste
3/4 pound fresh green beans, cut into 2-inch lengths
3 cups bite-size pieces salad greens or field greens
1 medium tomato, cut into wedges
2 hard-boiled eggs, sliced or cut into wedges
1 cup cooked dried chickpeas or drained and rinsed canned chickpeas
1 small red onion, sliced into 1/4-inch thick rings
1/4 cup Kalamata olives
2 tablespoons drained and rinsed capers


  1. To make dressing: Combine all ingredients in a nonreactive container and whisk to combine.
  2. To make salad: Lay tofu slices in a single layer in a nonreactive dish. Coat with 2 tablespoons dressing and let marinate 1 hour. Preheat a charcoal or gas grill or oven broiler element. Grill marinated tofu 3 minutes on each side or broil 2 inches from heating element 5 minutes per side. Set aside to cool. Cut into fingers or bite-size squares.
  3. Bring a saucepan of lightly salted water to boil over high heat. Add green beans and boil 3 minutes or until bright green yet still crisp. Drain and rinse under cold water.  Place lettuce on a serving platter. Arrange all ingredients decoratively over the greens and drizzle with remaining dressing.



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