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.
Ingredients
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
|
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.
Nutrition Facts
Serving Size 123g (4.3 oz)