Vegan Nicoise Salad
Yield: 2-3 Servings
Recipe by Minh Tsai and the Hodo Kitchen
Our Lightly Fried Golden Turmeric Tofu takes center stage in this vibrant vegan Nicoise salad—Minh Tsai’s boldly flavored, summery remix of a French classic. Tender baby potatoes, crisp green beans, juicy seared peaches, and briny olives layer in craveable texture and flavor, all tied together with a punchy Nicoise salad dressing. This is one of Minh's favorite ways to serve up our Golden Turmeric Tofu, and this colorful plant-based salad is fresh and fast—ready in 30 minutes!
If you love this tofu Nicoise salad recipe, try one of our other tofu salad recipes.
Ingredients
8-oz Hodo Golden Turmeric Lightly Fried Tofu
8 oz pounds baby potatoes, cleaned
1 yam, cut into ½-in slices
4 oz ounces green beans, trimmed
1-2 peaches, sliced
1 head frisée
1 cup cherry tomatoes, halved
1 cup mini cumbers, roughly chopped
2-3 mini sweet bell pepper, seeded and sliced
1 cup olives, nicoise or kalamata, pitted and halved
2 tbsp extra virgin olive oil, or neutral cooking oil
Salt and pepper to taste
Nicoise Salad Dressing
3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp capers, drained
Salt and pepper to taste
Instructions
Cut potatoes into smaller chunks if they are bigger than bite-sized. Bring a large pot of water to boil, and add salt to taste. Turn the heat to medium/simmer and add the potatoes and yam, until tender and can be pierced by a fork (about 10-15 minutes). Remove from the pot and set aside until cool to the touch.
In the same pot, blanche the green beans for 2-3 minutes and then transfer to a bowl of cold water.
Heat a large nonstick skillet over medium high heat and add 1 tbsp of oil. Add the peaches until seared, then set aside.
Break the Golden Turmeric Lightly Fried Tofu into pieces, or cut into smaller pieces if desired. If desired, add to the same skillet to heat through and sear.
Make the dressing. Add vinegar, oil, Dijon mustard, salt, and pepper to a bowl and whisk until emulsified. Stir in capers.
Assemble the salad. To serve, arrange frisée on a platter or divide between bowls. Add cooled potatoes, yam, green beans, and peaches, along with tomatoes, cucumber, bell pepper, and olives. Drizzle generously with dressing to taste.
Vegan Nicoise Salad
Ingredients
- 8-oz Hodo Golden Turmeric Lightly Fried Tofu
- 8 oz pounds baby potatoes, cleaned
- 1 yam, cut into ½-in slices
- 4 oz ounces green beans, trimmed
- 1-2 peaches, sliced
- 1 head frisée
- 1 cup cherry tomatoes, halved
- 1 cup mini cumbers, roughly chopped
- 2-3 mini sweet bell pepper, seeded and sliced
- 1 cup olives, nicoise or kalamata, pitted and halved
- 2 tbsp extra virgin olive oil, or neutral cooking oil
- Salt and pepper to taste
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp capers, drained
- Salt and pepper to taste
Instructions
- Cut potatoes into smaller chunks if they are bigger than bite-sized. Bring a large pot of water to boil, and add salt to taste. Turn the heat to medium/simmer and add the potatoes and yam, until tender and can be pierced by a fork (about 10-15 minutes). Remove from the pot and set aside until cool to the touch.
- In the same pot, blanche the green beans for 2-3 minutes and then transfer to a bowl of cold water.
- Heat a large nonstick skillet over medium high heat and add 1 tbsp of oil. Add the peaches until seared, then set aside.
- Break the Golden Turmeric Lightly Fried Tofu into pieces, or cut into smaller pieces if desired. If desired, add to the same skillet to heat through and sear.
- Make the dressing. Add vinegar, oil, Dijon mustard, salt, and pepper to a bowl and whisk until emulsified. Stir in capers.
- Assemble the salad. To serve, arrange frisée on a platter or divide between bowls. Add cooled potatoes, yam, green beans, and peaches, along with tomatoes, cucumber, bell pepper, and olives. Drizzle generously with dressing to taste.
