Vegan Nicoise Salad with Crispy Tofu & Mustard Vinaigrette

Ingredients

• 3 tablespoons apple cider vinegar
• 1 shallot, minced
• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon fresh chopped thyme
• 1/4 teaspoon dried tarragon
• 2 tablespoons fresh chopped parsley
• 1/2 cup water
• 8 ounces of extra-firm organic tofu, drained
• 1 garlic clove, minced
• 2 tablespoons apple cider vinegar
• 3 tablespoons apple juice
• 1 teaspoon extra-virgin olive oil
• 1/2 tablespoon fresh thyme, chopped
• 1/2 teaspoon dried tarragon
• 4 purple potatoes or any variety of fingerlings
• 16 asparagus spears
• 20 cherry tomatoes
• 4 cups mixed greens
• 1/4 cup pitted olives
• 1 cup of snow peas (or green beans)
• 1 cucumber, sliced
• 1/2 teaspoon of fresh chopped thyme
• 1/4 cup fresh chopped parsley