Blackened Tofu “Nicoise”

Serves 2

 

Ingredients

Tofu firm 200g
Herbs de Provence 5ml
Smoked paprika 10ml
Olive oil 10ml
   
New Potatoes 100g
Eggs 2
Baby plum tomatoes: halved 6
Green beans 10
Black pitted olives 12
Green salad leaves  
Fresh flat leaf parsley chopped A few leaves
Lemon wedges 2
   
Dressing  
Olive oil 100ml
White wine vinegar 15ml
Lemon juice 15ml
Garlic crushed 1 clove
Dijon mustard 5ml
Sugar 5ml
Salt and white pepper To taste

 

Method

  1. Pat tofu dry slice lengthways and season with the herbs paprika and oil
  2. Half the new potatoes and boil till tender
  3. Hard boil the eggs, peel and quarter
  4. Blanche the green beans
  5. Put all the dressing ingredients in a jar and shake well
  6. Heat a griddle pan till smoking hot and while heating assemble the salad
  7. Lay greens on the plate first
  8. In a separate bowl put the warm potatoes and green beans and pour half the dressing over them
  9. Tip over the salad leaves and arrange the tomatoes, eggs and olives on top
  10. Sear the tofu till blackened for a couple of minutes on both sides taking care to not let it stick
  11. Sit the blackened tofu on top of the salad and pour the remaining dressing on top
  12. Garnish with the parsley and a wedge of lemon

 

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