Prepare the tofu dressing by combining water, red wine vinegar, lemon juice, thyme, salt, pepper, silken tofu, anchovy fillets, and garlic in a food processor or blender.

Process until smooth and creamy.

Cover and chill the dressing.

Prepare the salad by placing potatoes in a saucepan and covering with water.

Bring to a boil and simmer until tender.

Drain, rinse with cold water, drain again, and cut potatoes in half.

Set the potatoes aside.

Cook green beans in boiling water until crisp-tender.

Drain, rinse with cold water, and drain again.

Set the green beans aside.

Prepare a grill or grill pan.

Sprinkle tuna with salt and pepper.

Place tuna on the grill or grill pan and cook until it flakes easily.

Break the tuna into large chunks.

Arrange tuna, green beans, and red onion in the center of a serving platter.

Arrange potatoes, tomatoes, and egg around the tuna mixture.

Sprinkle with parsley, capers, and olives.

Drizzle with the prepared tofu dressing.