Tofu Nicoise Salad

  • Yield: 4 servings


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


Nutritional Info *per serving

  • Calories 456
  • Fat 28g
  • Cholesterol 106mg
  • Sodium 456mg
  • Carbohydrate 30g
  • Protein 26g