Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Caesar Salad with Roasted Tofu

StarStarStarStarEmpty star

Your rating

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 servings

Prep

18 min

Cook

32 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
For the tofu
14 ounces tofu
extra-firm, 1 package, drained
Camera
2 tablespoons lemon juice
freshly squeezed
Camera
2 tablespoons miso paste
any kind
* Camera
4 cloves garlic
or to taste, minced
Camera
For the croutons
2 slices bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat
Camera
1 ½ teaspoons olive oil
Camera
salt and black pepper
to taste
* Camera
For the dressing and salad
6 tablespoons olive oil, extra-virgin
Camera
3 tablespoons lemon juice
Camera
4 teaspoons miso paste
* Camera
1 clove garlic
or to taste, minced
Camera
8 ½ cups romaine lettuce
torn into bite size
* Camera
2 ½ cups radicchio
torn into bite size
* Camera
cup Parmesan cheese
Camera

Ingredients

Amount Measure Ingredient Features
For the tofu:
404.6 ml/g tofu
extra-firm, 1 package, drained
Camera
3E+1 ml lemon juice
freshly squeezed
Camera
3E+1 ml miso paste
any kind
* Camera
4 cloves garlic
or to taste, minced
Camera
For the croutons:
2 slices bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat
Camera
7.5 ml olive oil
Camera
1 x salt and black pepper
to taste
* Camera
For the dressing and salad:
9E+1 ml olive oil, extra-virgin
Camera
45 ml lemon juice
Camera
2E+1 ml miso paste
* Camera
1 clove garlic
or to taste, minced
Camera
2 l romaine lettuce
torn into bite size
* Camera
591 ml radicchio
torn into bite size
* Camera
79 ml Parmesan cheese
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 37970% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 756mg 32%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 30g
Vitamin A 3% Vitamin C 20%
Calcium 50% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe