Modern Salade niçoise – vegan version

Ingredients for 4 servings:

• 1 lettuce(s)
• 4 tomatoes, fresh
• 4 waxy potatoes
• 150 g green beans
• 175 g smoked tofu
• 10 Kalamata olives
• 100 g dried tomatoes
• 9 tbsp mild olive oil, e.g. from Sicily
• 4 tbsp lemon juice
• 2 tsp mustard, hot
• Sugar
• Agave syrup
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with smoked tofu

Boil the potatoes in their skins. Meanwhile, clean the lettuce, peel and quarter the tomatoes, and clean and blanch the beans. Mix together a sweet dressing from olive oil, lemon juice, mustard, sugar, and agave syrup. Season with salt and pepper. When the potatoes are cooked, peel and cut into pieces. Cut the tofu into strips and fry in oil until crispy. In the meantime, marinate the salad with the dressing (reserve 3 tablespoons) and arrange in a large bowl or plate. Marinate the fresh tomatoes, beans, and potatoes in the remaining dressing and spread over the salad. Drain some of the oil from the tofu on kitchen paper, place it on the salad, and drizzle with a little dressing. Finally, add the olives and sun-dried tomatoes. Serve with a baguette with garlic margarine.