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Flavorful Niçoise Salad with Crispy Tofu and Soy-Marinated Eggs

Flavorful Niçoise Salad - featured image
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A fresh and hearty plant-based twist on the classic French Niçoise salad featuring crispy tofu and umami-rich soy-marinated eggs. Perfect for a light lunch or dinner with bold flavors and satisfying textures.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed and cut into cubes
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp vegetable oil (neutral oil like canola or avocado for frying)
  • Salt and pepper, to taste
  • 4 large eggs, hard-boiled and peeled
  • ½ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp mirin (or substitute with 1 tbsp sugar + 1 tbsp water)
  • 1 tsp toasted sesame oil (optional)
  • 1 garlic clove, smashed
  • ½ inch piece of ginger, sliced thin
  • 8 oz (225g) small new potatoes, boiled and halved
  • 1 cup green beans, trimmed and blanched
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced thin
  • 1 small red onion, thinly sliced
  • 1 cup mixed salad greens or baby spinach
  • ½ cup pitted black olives (preferably Niçoise or Kalamata)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place peeled hard-boiled eggs in a shallow container. Mix soy sauce, mirin, sesame oil, garlic, and ginger, then pour over the eggs. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  2. Boil the new potatoes in salted water for about 15 minutes or until tender when pierced with a fork. Drain and let cool slightly, then halve them.
  3. Bring a pot of salted water to a boil, add green beans, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking and keep color.
  4. Press tofu well to remove extra moisture, then cut into 1-inch cubes. Toss tofu cubes in cornstarch with a pinch of salt and pepper until evenly coated.
  5. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer without crowding. Cook for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  6. In a large bowl, combine salad greens, cherry tomatoes, cucumber slices, red onion, olives, potatoes, and green beans.
  7. Whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper until emulsified.
  8. Drizzle dressing over the salad and toss gently to combine. Arrange crispy tofu and soy-marinated eggs (sliced in halves or quarters) on top.
  9. Season with extra cracked black pepper or a sprinkle of flaky sea salt if desired. Serve immediately for best texture.

Notes

Press tofu well before cooking for best crispiness. Marinate eggs at least 4 hours or overnight for deeper flavor. Avoid overcrowding the pan when frying tofu to maintain crispiness. Use tamari instead of soy sauce for gluten-free. For vegan version, omit eggs and add extra crispy tofu or grilled tempeh.

Nutrition

Keywords: Niçoise salad, crispy tofu, soy-marinated eggs, plant-based, vegetarian, gluten-free option, healthy salad, quick dinner, umami salad

Find it online: https://lirafood.com/flavorful-ni-c-oise-salad-with-crispy-tofu-and-soy-marinated-eggs-recipe/