Caesar Tofu Salad Recipes

VEGAN CAESAR SALAD WITH CRISPY BAKED TOFU

Steps:

• Preheat oven to 400F. Lightly grease a baking sheet.
• Cut tofu into 1-inch cubes; place in a medium bowl. Add oil, Italian seasoning, nutritional yeast, salt and pepper; toss to combine.
• Arrange tofu cubes in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through.
• In a blender or food processor, add all ingredients for the dressing. Blend until completely smooth.
• In a large bowl, add lettuce, tomatoes, baked tofu and Caesar dressing; toss to combine.
• Serve immediately. Store in the fridge for up to 4 days.

TOFU CAESAR DRESSING

Steps:

• In a blender or food processor combine tofu, lemon zest and juice, garlic, water, Worcestershire sauce, Parmesan cheese, salt and pepper. Puree until smooth. If the consistency is too thick, add more water.

CAESAR SALAD WITH TOFU CROUTONS

Steps:

• To make the Tofu Croutons, preheat the oven to 450°. Cut the tofu into 1-inch cubes and place them in a single layer in an oiled baking dish. In a small bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.
• Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.
• Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.
• Serving & menu ideas
• Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry (page 132).