Caesar Salad with Roasted Tofu

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.