Niçoise Tofu Skillet Supper Food

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

NIçOISE TOFU SKILLET SUPPER

Steps:

• 1. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.2. Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.3. Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.NUTRITION FACTS: 1 Serving: Calories 245 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 160mg Carbohydrate 29g (Dietary Fiber 5g) Protein 12g % DAILY VALUE: Vitamin A 4% Vitamin C 14% Calcium 14% Iron 40% DIET EXCHANGES: 1 Starch 1/2 Medium-Fat Meat 3 Vegetable 1 FatPlace several layers of paper towels on cookie sheet. Place whole block or cut-up tofu on paper towels. Place several more layers of paper towels on tofu gently but firmly press the tofu to blot excess liquid.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SKILLET SEARED TOFU

Steps:

• Slice the tofu crosswise, into 6 or 8 pieces, 1/2-inch thick or slightly less. Blot with paper towels.
• Heat the oil in a cast-iron skillet. When hot, add tofu and fry over medium-high heat until golden. Turn and cook the second side, about 10 minutes in all. Pour over the Worcestershire sauce and continue cooking until it evaporates, leaving tofu nicely glazed and seasoned. Salt and pepper to taste.