Tofu Nicoise Salad

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Ingredients
  1. 4 large Romaine leaves, torn into small bite-size pieces
  2. 1 stalk Celery, thinly sliced
  3. 1 brick Firm Tofu (Nasoya brand is great)
  4. 12 Nicoise Olives, halved
  5. 6-8 Cherry Tomatoes, quartered
  6. Sea Salt
  7. Fresh Cracked Pepper
Dressing
  1. 4 tablespoons Coarse Ground Mustard with whole mustard seeds (Grey Poupon is great)
  2. 3 tablespoons White Balsamic Vinegar
  3. 2 teaspoons Herbs de Provence
  4. 4-6 tablespoons Olive Oil
Instructions
  1. Press Tofu in TofuXpress for 3 hours or overnight if more convenient. Remove and slice diagonally, into thin strips.
  2. Using a fork, rake the tofu gently while in stacks of thin strips. This will create a “tuna-fish” flakey texture.
  3. In a medium bowl, add Vinegar and Herbs de Provence and infuse for 15 minutes. Add Mustard and blend. Gently fold in the Tofu and coat evenly. Set aside. If you prefer a more intense flavor, add another tablespoon of Mustard.
  4. Place Romaine in a large bowl. Add Celery, Tomatoes, and Olives. Add Tofu mixture onto Romaine and toss. Add Oil one tablespoon at a time, to taste, tossing Salad to blend.
  5. Add Sea Salt and Pepper to taste.
  6. Place into small Canning Jars for cool and convenient toting for school lunches or On-The-Go meals.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/



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