Kale caesar salad with tofu croutons
By Chatelaine35
PREP TIME
45 min
TOTAL TIME
45 min
Makes
4 Servings
Kale caesar salad with tofu croutons Photo by Roberto Caruso
A creamy Caesar is heavy on calories and low on nutrition. Our version dresses superfoods kale and cherries in a tangy, creamy vinaigrette (shhh, it's tofu!) that's outrageously good. Baked tofu croutons add a fabulous 27 g of protein to each plate.
Ingredients
- 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
- 1 large bunch kale , stems removed
Dressing
- 1/2 350-g pkg silken tofu , drained
- 1/3 cup grated parmesan
- 2 garlic cloves , sliced
- 4 anchovy fillets , sliced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/8 tsp salt
- 1/2 cup dried cherries
- 2 tbsp grated parmesan
Instructions
- PREHEAT oven to 400F. Line a large baking sheet with foil.
- TOSS cubes of extra-firm tofu with 1 tbsp oil and 1/8 tsp salt in a medium bowl. Season with fresh 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 in centre of oven until golden brown, 15 to 20 min.
- WASH kale and pat dry. Remove and discard ribs. Thinly slice leaves, then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain any excess water.
- COMBINE silken tofu with 1/3 cup parmesan, garlic, anchovies, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor. Whirl until very smooth. Season with fresh pepper. Drizzle dressing over kale and toss to coat. Sprinkle with dried cherries, 2 tbsp parmesan and tofu croutons.
How-to video
Nutrition (per serving)
- Calories
- 422,
- Protein
- 27 g,
- Carbohydrates
- 24 g,
- Fat
- 24 g,
- Fibre
- 3 g,
- Sodium
- 563 mg.
- Excellent source of
- vitamin C
FILED UNDER: bake Dinner lunch Salads SunriseSoya
