Kale caesar salad with tofu croutons



45 min


45 min


4 Servings

Kale caesar salad with tofu croutons

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.


  • 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


  • 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


  • 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

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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