Niçoise salad with seared tofu and charred tomato wedges

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Niçoise salad with seared tofu and charred tomato wedges

Niçoise salad with seared tofu and charred tomato wedges

Gluten-Free Friendly, Dairy-Free, Vegan, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 680 Calories/Serving

30–45 Minutes

Our plant-based take on the classic Niçoise salad, this dish swaps in seared tofu for tuna and keeps the much-loved combo of olives, green beans, potatoes, tomatoes, and lettuce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic red or gold new potatoes
  • 6 ounces organic green beans
  • Sunbasket Mediterranean lemon dressing (EVOO - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
  • 1 organic Roma or other tomato
  • 10 ounces Hodo organic firm tofu
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 6 ounces organic mixed greens or other leafy greens
  • ¼ cup pitted Kalamata olives
Ingredient IQ
Many people think new potatoes are a variety of potato, but they are actually just young ones. Freshly harvested, these spuds have thin skins and haven’t developed all their starches, which accounts for their denser, creamier texture and subtly sweeter flavor.

Nutrition per serving

Calories 680, Total Fat 50g (64% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 690mg (30% DV), Total Carb. 37g (13% DV), Fiber 13g (46% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the potatoes and beans

  • Scrub or peel the potatoes. Cut the potatoes into quarters and any smaller potatoes in half so all of the pieces are roughly the same size.
  • Trim the stem ends from the green beans if needed.
In a medium sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Using a slotted spoon or tongs, transfer the potatoes to a large bowl. Return the water to a boil for the green beans. Add the beans to the boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water. Add the beans to the bowl with the potatoes, stir in half the Mediterranean lemon dressing, and season to taste with salt and pepper (set aside the remaining dressing for the mixed greens).
While the water heats and the potatoes and beans cook, prepare the tomato.

2

Prep and cook the tomato

  • Cut away the core from the tomato; cut the tomato into wedges.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tomato, season with salt and pepper, and cook, turning once, until lightly charred and softened, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the tomato cooks, prepare the tofu.

3

Prep and cook the tofu

  • Pat the tofu dry with paper towels; cut the tofu into ½-inch pieces. In a medium bowl, combine the tofu, garlic-herb blend, and 1 teaspoon [2 tsp] oil; season with salt and pepper and toss to coat.
In the same pan used for the tomato, warm 2 teaspoons [1 TBL] oil over medium-high heat until hot but not smoking. Add the tofu and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.

4

Dress the mixed greens

In a large bowl, toss together the mixed greens and remaining dressing; season to taste with salt and pepper.

Serve

Transfer the mixed greens to individual bowls. Arrange the potatoes, green beans, tomato, tofu, and olives on top and serve.
Kids Can!
  • Scrub the potatoes.
  • Salt the water for the potatoes.
  • Pat the tofu dry; season the tofu.
  • Dress the mixed greens.
  • Assemble the Niçoise salad.
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