torn romaine lettuce
- Position racks in centre and bottom third of oven. Preheat to 350F. Cut tortilla into thin strips. Toss with oil and sprinkle with some of cumin. Scatter on a baking sheet. Line a small baking sheet with parchment. Pile 4 1-tsp mounds of grated parmesan on parchment. Flatten until they are 2 in. wide. Bake tortilla strips in bottom of oven until crisp and golden, about 6 min. Bake parmesan in centre of oven until light gold, about 6 min. Transfer sheets to a rack to cool.
- Whirl tofu with garlic, anchovies, Dijon, lemon juice, Worcestershire, 1 tbsp parmesan, chipotle, vinegar and remaining cumin in a food processor until smooth.
- Combine romaine with 1/4 cup dressing, 2 tsp parmesan and lemon zest in a large bowl until well coated. Distribute salad among 4 plates. Top each with tortilla strips and a parmesan crisp. Refrigerate remaining dressing for up to 1 week.
Protein 17 g
Carbohydrates 11 g
Fat 10 g
Fibre 2 g
Sodium 406 mg
How to cook with soft, medium and hard tofu