A perfect summer dinner. Avoid heating up the oven and throw everything on the grill for a quick char or make a summer feast in your oven. Guests coming tomorrow and no time to cook? This salad tastes even better the next day. Maybe even make enough to pick off of for a few days! Don't feel bound to use the vegetables here: Choose whatever looks best at the farmer's market and mix and match your favorite vegetables.

Nicoise Salad With Grilled Orange Tofu [Vegan, Gluten-Free]




Cooking Time




For the Roasted Vegetables:

  • 1 bunch asparagus, trimmed
  • 1/2 pound green beans
  • 1/2 pound new potatoes, halved
  • 1 pint cherry tomatoes
  • 2 cups White Button mushrooms
  • 1/2 pound thin spring carrots sliced lengthwise.
  • 1/2 pound zucchini and/or summer squash, sliced lengthwise.

For the Lemon Dill Dressing:

  • 1/3 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2 teaspoons yellow miso paste
  • 1-2 shallot, minced
  • 1 tablespoon capers, minced
  • 1 clove garlic minced
  • 2-3 tablespoons fresh dill, finely chopped
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Dijon mustard

For the Orange Tofu:

  • 1 pound firm tofu
  • 1 cup orange juice, bottled is fine
  • 1/2 cup lemon juice
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoons apricot jam
  • 1 squirt Sriracha
  • 3 tablespoons ginger, finely chopped

For the Optional Add-Ons:

  • 1 bunch radishes, halved
  • Kimchi
  • Raspberries
  • Figs
  • Red onion thinly sliced
  • Olives
  • Pickles


To Make the Orange Tofu:

  1. Fire up the grill or heat up your oven to 450°F. Slice your tofu into 1/4 inch strips and place each on a clean a clean kitchen towel. Once all your strips are laid out on the towel, cover the tofu with another clean towel and place a cutting board on top to press any extra liquid out of the tofu and allow it to soak up more marinade.
  2. While your tofu is pressing place the orange juice, soy sauce, garlic, lemon juice, apricot jam, Sriracha and fresh ginger in a saucepan. Place over medium heat and allow to simmer and for 10 minutes.
  3. Dip the tofu strips in the orange marinade coating both sides and place on a lightly oiled sheet pan. Place your sheet pan in the oven on the highest shelf and roast 10 minutes.
  4. Pull from the oven, flip the tofu and roast 5 more minutes. Remove from the oven. If you are grilling then grill the tofu for 4-5 minute on each side.
  5. Remove form the grill or oven and brush with more marinade.

To Make the Roasted Vegetables:

  1. You do not have to use oil when roasting the vegetables but you can if you wish. You can use 2 large sheet pans for roasting the vegetables
  2. Prepare the vegetables while the tofu is cooking. Boil your halved potatoes for about 10 minutes until barely fork tender. Drain and place your potatoes into a sheet pan with the carrots, summer squash, and asparagus.
  3. Into the other sheet pan place your tomatoes, mushrooms, and green beans. Spread them out so they are in a thin layer. Roast your vegetables until just tender. Test every 6-7 minutes and remove once tender.
  4. Usually, green beans come out first, followed by zucchini and summer squash. Leave them in a little longer if you like a bit of char on your tomatoes and mushrooms.
  5. Last to come out are potatoes and carrots. Tongs are a wonderful tool for removing the vegetables as you go.

To Make the Lemon Dill Salad Dressing:

  1. Place all the dressing ingredients in a glass jar, cap firmly, and shake until emulsified. Or place all the ingredients in a bowl and whisk until thick and creamy.