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Kale Caesar Salad with Tofu Croutons

6

  • Prep Time25 mins
  • Total Time45 mins
  • Makes4 servings
Kale Caesar Salad with Tofu Croutons

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Protein-packed crispy tofu makes for a filling, nutritious alternative to the traditional crouton.

Tofu Croutons

  • 1 350-g pkg extra-firm tofu, cut into 1/2-in. cubes

  • 1 tbsp olive oil

  • 1/8 tsp salt

  • 1/2 cup panko bread crumbs

Dressing

  • 1/2 350-g pkg silken tofu, drained

  • 1/3 cup grated Parmigiano-Reggiano cheese

  • 4 anchovy fillets, chopped

  • 2 garlic cloves, chopped

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • 1 tsp Dijon mustard

  • 1/2 tsp Worcestershire sauce

  • 1/8 tsp salt

Salad

  • 1 large bunch green or purple kale

  • 1/2 cup dried cherries or cranberries

Instructions

  • Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.

  • Tofu croutons: Toss extra-firm tofu with 1 tbsp oil and 1/8 tsp salt in a bowl. Season with pepper. Pour panko into a medium bowl. Toss tofu, in batches, in panko until completely coated, then arrange in a single layer on prepared sheet.

  • Bake until tofu cubes are crispy and golden-brown, 15 to 20 min.

  • Dressing: Meanwhile, combine silken tofu with cheese, anchovies, garlic, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor or blender. Whirl until very smooth. Season with pepper.

  • Wash kale and pat dry with paper towels. Remove and discard stems and ribs. Tear kale leaves into small pieces, and then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain off any excess water.

  • Arrange kale on a platter. Drizzle dressing overtop and toss to coat. Sprinkle with cherries and tofu croutons. Season with pepper. Garnish with shaved Parmigiano-Reggiano, if desired.

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