Best Niçoise Tofu Skillet Supper Recipes

NIçOISE TOFU SKILLET SUPPER

Niçoise Tofu Skillet Supper image

Flavored tofu makes a tasty addition to this skillet version of the famous French salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive or vegetable oil
1/2 cup coarsely chopped red onion
4 to 5 small red potatoes, sliced (2 cups)
1 cup frozen cut green beans
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 package (14-ounce size) firm tofu, cut into 1/2-inch cubes
2 roma (plum) tomatoes, thinly sliced
1 hard-cooked egg, chopped

Steps:

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.
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.
Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg

GLUTEN-FREE SALADE NIçOISE

Gluten-Free Salade Niçoise image

Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 lb fresh green beans
Salad greens
4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
2 hard-cooked eggs, cut in fourths
1 can (9 oz) tuna, drained
1/2 cup pitted ripe olives
1 can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.

Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

NIçOISE TOFU SKILLET SUPPER

Niçoise Tofu Skillet Supper image

Number Of Ingredients 0

Ingredients

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.