Vegan Niçoise Salad

Ingredients:

Baked tofu

• 1 block (14.5 oz) extra-firm tofu

• 2 tbsp olive oil

• 1 tbsp dried parsley

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1 tbsp cornstarch

• Pinch black pepper

Roasted potatoes

• 5-6 medium potatoes, cubed

• 2 tbsp olive oil

• 1 tbsp Herbes de Provence

• 1/4 tsp salt

• 1/2 tsp onion flakes

Dressing

• 1 tbsp Dijon mustard

• 3 tbsp olive oil

• 1 1/2 tbsp wine vinegar or balsamic vinegar

The rest

• 1 head lettuce (romaine or butter)

• 3 cups green beans (fresh or frozen)

• A few garlic-stuffed olives (3-4 per plate)

• 1 cup cherry tomatoes, halves

• 1 cup hearts of palm, thinly sliced

Directions:

1. Preheat the oven to 400 degrees F.

2. Tear the tofu in small pieces, place in a bowl and gently toss with olive oil and spices. Add the cornstarch and toss again.

3. Prepare the potatoes by cutting them in cubes and tossing in a bowl with the oil and the spices.

4. Place both the tofu and potatoes on a baking sheet and bake for 20 min. Gently flip and bake for an additional 15 min.

5. In the meantime, rinse and cook the green beans for 15 min in boiling water.

6. Prep your produce by rinsing it, tearing the lettuce into smaller pieces, cutting the tomatoes in half, and thinly slicing the hearts of palm.

7. Make the vinaigrette by mixing the mustard, the oil and the vinegar together.

8. Assemble the salad by adding the lettuce, cooked green beans, hearts of palm, garlic-stuffed olives, tomatoes, potatoes, and tofu. Drizzle the salad with the vinaigrette and serve!