Vegan Nicoise Salad with Steamed Tofu

Fall is in the air…isn’t it? It’s hard to say here, and around much of the country and the world. We’ve had some scorching heat! Yet, scents of fall. Not least because the days are obviously getting shorter—it just keeps feeling more and more like we can't get everything done. Fresh, light, and satisfying meals are what we need right now--nourishing, versatile time-savers like this one.

Don't you love how platters add that bit of fun factor and pop? Even when the simplest prep is involved, they're just so conducive to orderly--or creative--arrangements that imply more thoughtful work. You don’t have to serve up this dish on a platter, of course, but it does lend itself to one oh so nicely, and as a bonus that means everyone naturally serves themselves.

I've been steaming a lot of foods lately, and love the way steamed tofu works in this easy dinner salad. It has a lovely silky-firm texture, and perfectly absorbs the flavors of the simple lemon dijon dressing. Just press, steam 8-10 minutes, and serve with boiled or steamed baby potatoes, greens, cucumbers, olives, cherry tomatoes, sugar snap peas--or anything that strikes your mood! The recipe looks long, but the prep all flows easily together with whatever’s left in the frudge. Drizzle or serve with dressing, and you're good to go. Enjoy!

Vegan Nicoise Salad with Steamed Tofu

4-6 servings

1 16-ounce package firm or extra firm tofu, drained, pressed, and sliced into 1/2-inch thick rectangles
1 pound mixed baby or new potatoes
1 small cucumber, sliced
4 Cups chopped greens of choice
1 Cup cherry tomatoes, halved
1/2 Cup olives of choice, pitted
1 Cup sugar snap peas, trimmed and halved if desired
1 medium to large avocado, sliced
Lemon dijon dressing to serve, below

1. Add the potatoes to a saucepan and cover with warm water. Bring to a boil then reduce heat to medium and cook uncovered for 10-12 minutes, until fork-tender. Drain and set aside.

2. While the potatoes are cooking, prepare your tofu steamer or pan, and let the tofu steam 8-10 minutes. When cooked through, remove excess water and leave as is or cut into triangles.

3. To serve, arrange vegetables and tofu in rows on a platter or divide among individual serving bowls. Serve with dressing.
   

Lemon Dijon dressing

3 Tbsp lemon juice
1 Tablespoon Dijon mustard
1 garlic clove, finely minced
⅓ Cup olive oil (we also like to use Udo’s oil)
Sea salt and fresh ground pepper to taste

Place all ingredients in a small lidded jar or bowl and shake/whisk to combine.