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Veggie Planet Caesar Salad

salad_with_crutons
Karry Hosford
http://pgoarelish2.files.wordpress.com/2011/09/salad_with_crutons.jpg?w=124
  • Yield: 6 servings

The dish requires no last minute preparation. The croutons can be made up to 3 hours before serving, the dressing up to 3 days before. The lettuce and tomatoes can be cut, washed and stored in the fridge up to 24 hours before serving.

Ingredients

Tofu Caesar Dressing:
3 large garlic cloves
1teaspoon Dijon mustard
1 1/4cups cubed firm tofu
1/4cup lemon juice (about 1 lemon)
1/2teaspoon salt
Freshly ground black pepper
3/4cup extra-virgin olive oil
Tofu Croutons:
8ounces water-packed extra-firm tofu
3tablespoons vegetable oil
Salad:
1head romaine lettuce
2cups cherry tomatoes, halved
1cup pitted kalamata olives
1/2cup grated Parmesan cheese

Instructions

  1. To prepare the dressing, in a food processor or blender, puree the garlic, mustard, tofu, and lemon juice.  Add the salt and pepper.With the machine running, slowly add the olive oil, in a stream.  When the dressing is fully emulsified, stir in the Parmesan cheese.
  2. To prepare the croutons, press the tofu with a paper towel. Cut it into 1/2-inch cubes.  In a large skillet, heat the oil over medium-high heat.  When the oil is really hot, add the tofu carefully and salt it liberally.  Fry the cubes of tofu undisturbed until they form a dark golden crust on the bottom, about 5 minutes. Then use a spatula to turn them and brown them well on at least one more side.  Drain well on paper towels.  Keep the croutons at room temperature and 15 minutes before serving put them in a warm oven (220F) for up to 3 hours if desired.
  3. To prepare salad, cut across the romaine in 2-inch strips, discarding the core.  Immerse the lettuce in a large bowl of cold water and let sit for 5 minutes.  Spin the salad dry or let it drain in a colander.When ready to serve, combine the lettuce, the tomatoes, croutons, and olives in a large bowl.  Add the cheese and the dressing, tossing well with tongs or spoons.  Serve immediately.

Recipe courtesy of Chef Didi Edmonds, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 545
  • Fat 25g
  • Saturated Fat 7.6g
  • Polyunsaturated Fat 6.2g
  • Monounsaturated Fat 9.1g
  • Cholesterol 6mg
  • Sodium 949mg
  • Carbohydrate 12.7g
  • Fiber 2.8g
  • Protein 12g
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