Warm Tofu Niçoise Salad

High Protein

A 500-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g firm tofu, pressed and cubed
• 150g green beans, trimmed
• 50g black olives, pitted
• 1/2 red onion, thinly sliced
• 2 hard-boiled eggs, quartered
• 4 large lettuce leaves, roughly torn
• 2 tbsp olive oil (for dressing and cooking)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prep: Press the tofu for at least 15 minutes to remove excess water. Once pressed, cut into 1-inch cubes. Trim the green beans. Slice the red onion. Quarter the hard-boiled eggs. Tear the lettuce leaves.
2. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the tofu cubes and pan-sear for 5-7 minutes, turning occasionally, until golden brown and crispy. Season with salt and pepper.
3. In a separate pan on the hob, bring a small amount of water to a boil. Add the green beans and blanch for 2-3 minutes until tender-crisp. Drain immediately and refresh under cold water to stop cooking.
4. While the tofu cooks, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Assemble the salads: Divide the torn lettuce leaves between two plates. Arrange the warm tofu, blanched green beans, black olives, sliced red onion, and quartered hard-boiled eggs on top of the lettuce.
6. Drizzle the vinaigrette evenly over both salads. Garnish with fresh chopped parsley.
7. Top tip: For extra flavor, marinate the tofu in a little soy sauce and garlic powder for 15 minutes before searing.