Tofu Niçoise Salad
Recipe type: Salad
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Tofu Niçoise Salad is a take on the traditional French tuna version, using Cauldron Organic Original Tofu, marinated in a blend of seaweed, capers and dill.
  • 1 pack of Cauldron Organic Original Tofu (396g)
  • 1 nori sheet finely chopped
  • Handful fresh dill
  • 2 spring onions, finely chopped
  • 2 tablespoons capers
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon tamari
  • 1 teaspoon salt
  • pinch ground black pepper
  • 1 romaine lettuce, roughly torn into small pieces
  • 160g cooked green beans
  • 2 x soft boil 7 minute eggs
  • 6 new potatoes, scrubbed cleaned, boiled and halved
  • handful cherry tomatoes, sliced in half
  • 1 tablespoon capers
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  1. First, drain your tofu, pat it dry with kitchen towel, and then place it under a plate and put a heavy weight on top. Leave it for 10 minutes.
  2. Meanwhile make up your marinade. In a small food processor blend together the nori, dill, spring onions, capers, olive oil, lemon juice, vinegar, honey, tamari, salt and pepper till chopped into small pieces and well combined.
  3. When the 10 minute pressing time is up, slice the tofu into 8-9 slices 8mm thick, and again into triangles, place them in a large oven dish, and then pour over the marinade rubbing it in well to both sides. Cover and refrigerate for 30 minutes.
  4. Meanwhile prepare the rest of your salad - cook the potatoes, soft boil and peel your egg, blanch and shock the beans in ice cold water, chop your lettuce and tomatoes and whisk together your dressing.
  5. When the 30 minutes marinating time is up pre-heat a cast iron griddle pan to a medium heat with a tablespoon of olive oil, brush any thick pieces of marinade off the tofu (or else it burns). and add to the pan. Cook for 3 minutes on each side until all is cooked
  6. Layer up your salad with the lettuce on the bottom, add the green beans, halved tomatoes, halved potatoes, halved gooey egg, scatter over the capers and drizzle over the dressing. Top with your cooked tofu and dollop over any remaining marinade.
This recipe makes enough tofu for about 3-4 people. Keep the rest and reheat and eat the next day. Or double up the salad and serve more!
Recipe by Ceri Jones Chef at