Vegan Niçoise Salad

It’s finally feeling summery here!  We’re coming off a weekend of lots of outdoor time, including a great strawberry festival, and  finishing up the planting of our garden. It only seemed fitting to prep ahead for the week with a hearty salad.

We’re loving this fresh vegan version of a classic Niçoise salad. It features Nasoya Toss’ables Garlic & Herb baked tofu, buttery boiled potatoes, blanched green beans, kalamata olives, capers, and tomatoes with a white wine Dijon vinaigrette. You can prep ahead to make this salad come together in less than 10 minutes by batch cooking the potatoes and greens beans, and mixing the dressing ahead of time. It’s hearty enough for lunch or dinner, and there are endless options for add-ins and swaps (see recipe variation suggestions below!). 

Disclosure: This recipe was created as an entry for a contest with Nasoya. We were not compensated for creating this post but received product samples in order to test the product and are eligible to win a prize. All opinions are our own.

Vegan Niçoise Salad

Print Recipe

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.

• Cuisinedairy free, gluten free, savory, vegan, vegetarian

Servings	Prep Time
1	5

Cook Time

10

Servings Prep Time 1 5

Cook Time 10

Vegan Niçoise Salad Print Recipe 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. Cuisinedairy free, gluten free, savory, vegan, vegetarian Servings Prep Time 1 5 Cook Time 10 Servings Prep Time 1 5 Cook Time 10

Ingredients

• 2 cups salad greens
• 2 medium yukon gold potatoes boiled until tender
• 1/2 cup blanched green beans
• 1/2 cup halved grape tomatoes
• 1 tablespoon capers
• 1 tablespoon kalamata olives halved or chopped
• 1/2 cup Nasoya Garlic & Basil Baked Tofu

White Wine Dijon Vinaigrette

• 1 tablespoon minced shallot
• 1 teaspoon Chopped garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons White wine vinegar
• 1 tablespoon chopped parsley or basil optional
• 1/3 cup olive oil
• salt & pepper to taste

Servings:

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

Share this Recipe

Powered byWP Ultimate Recipe