Caesar Salad with Roasted Tofu
Miso and garlic roasted tofu, crusty and crunchy croutons with miso-garlic dressing give this classic caesar salad tangy and scrumptious taste.
Yield
4 servingsPrep
18 minCook
32 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the tofu | |||
| 14 | ounces |
tofu
extra-firm, 1 package, drained |
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 2 | tablespoons |
miso paste
any kind |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| For the croutons | |||
| 2 | slices |
bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat |
|
| 1 ½ | teaspoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
||
| For the dressing and salad | |||
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
lemon juice
|
|
| 4 | teaspoons |
miso paste
|
*
|
| 1 | clove |
garlic
or to taste, minced |
|
| 8 ½ | cups |
romaine lettuce
torn into bite size |
*
|
| 2 ½ | cups |
radicchio
torn into bite size |
*
|
| ⅓ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the tofu: | |||
| 404.6 | ml/g |
tofu
extra-firm, 1 package, drained |
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 3E+1 | ml |
miso paste
any kind |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| For the croutons: | |||
| 2 | slices |
bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat |
|
| 7.5 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the dressing and salad: | |||
| 9E+1 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
lemon juice
|
|
| 2E+1 | ml |
miso paste
|
*
|
| 1 | clove |
garlic
or to taste, minced |
|
| 2 | l |
romaine lettuce
torn into bite size |
*
|
| 591 | ml |
radicchio
torn into bite size |
*
|
| 79 | ml |
Parmesan cheese
|
|
Directions
Place racks in upper and lower thirds of oven, preheat oven to 425°F.
Coat a large rimmed baking sheet with cooking spray.
For the tofu:
Pat tofu dry with a clean kitchen papper towel and cut into ¾ inch cubes.
Mix together lemon juice, miso and garlic in a large bowl until well blended.
Gently toss in the tofu until well coated..
Arrange the tofu in a single layer on the prepared baking sheet.
Bake on the upper oven rack, turning about 3 times, until browned, for about 20 minutes.
For the croutons:
Add bread, oil, pepper and salt in a medium bowl, and gently toss until well combined.
Place in a single layer on a rimmed baking sheet.
Bake on the lower oven rack, turning two times, until browned and crisp, for about 14 minutes.
For the dressing and salad:
Add oil, lemon juice, miso and garlic in a large bowl, and whisk until well blended.
Toss in lettuce and radicchio until evenly coated.
Top the tofu and croutons, sprinkle with parmesan.
Serve.
