Vegan Niçoise Salad
A vegan version of a classic Niçoise salad featuring Nasoya Toss’ables Garlic & Herb baked tofu, buttery boiled potatoes, blanched green beans, kalamata olives, capers, and tomatoes with a white wine Dijon vinaigrette.
Servings Prep Time
1 5
Cook Time
10
Servings Prep Time
1 5
Cook Time
10
Ingredients
White Wine Dijon Vinaigrette
Instructions
  1. Place the greens to a large shallow salad bowl, then arrange the remaining ingredients over the top.
  2. Add the dressing ingredients to a jar with a lid and shake until well combined (or use a bowl and whisk together).
  3. Dress the salad with 2 tablespoons of dressing, or to taste. Refrigerate the remaining dressing and store in an airtight container for up to one week.
Recipe Notes

Recipe variations and additions:

  • Use canned tuna or salmon in place of the tofu
  • Add chopped nuts or seeds for extra crunch and healthy fats
  • Swap the potatoes, chickpeas, roasted sweet potatoes, quinoa or any cooked whole grain