Kale caesar salad with tofu croutons

Prep 45 min
Total 45 min
Makes 4 Servings



350-g pkg
extra-firm tofu, cut into 1/2-in. cubes
1 tbsp
1/8 tsp
1/2 cup
panko bread crumbs
1 large bunch
kale, stems removed


1/2 350-g pkg
silken tofu, drained
1/3 cup
grated parmesan
garlic cloves, sliced
anchovy fillets, sliced
2 tbsp
2 tbsp
1 tsp
Dijon mustard
1/8 tsp
1/2 cup
dried cherries
2 tbsp
grated parmesan


  • 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.


Calories 422, Protein 27 g, Carbohydrates 24 g, Fat 24 g, Fibre 3 g, Sodium 563 mg. Excellent source of vitamin C

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