Vegan Salad Nicoise

• The Salad & Dressing
• 4 new potatoes, boiled
• 1/4 pound green beans, trimmed
• 1/4 cup julienned carrots
• 1/2 small red onion, chopped
• 1 cucumber, sliced
• 1 bag organic mixed greens
• 2 tablespoons Dijon mustard
• 1 1/2 cups extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 2 teaspoons fresh ground black pepper
• The Mock Egg
• 1 block firm tofu
• 1/3 cup veganaise
• 1/2 teaspoon lemon juice
• 1/2 stalk celery
• 1/4 red onion
• 1 clove garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped dill, plus more for garnish

1. Place the mixed greens at the bottom of a serving plate or platter.
2. Assemble the green beans in a cluster, and arrange the other vegetables around them.
3. To make the mock egg, mix the celery, onion an garlic in a food processor until well-mixed, then add the tofu, lemon, turmeric, veganaise, Dijon mustard and dill and process again until smooth.
4. Scoop two portions of mock egg and arrange on top of the greens and veggies.
5. Garnish with remaining chopped dill. Serve, and enjoy!

dressing, potatoes, green beans, carrots, red onion, cucumber, mixed greens, mustard, extra virgin olive oil, red wine vinegar, thyme, salt, fresh ground black pepper, egg, veganaise, lemon juice, celery, red onion, clove garlic, mustard, dill

Taken from food52.com/recipes/24173-vegan-salad-nicoise (may not work)