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Kale caesar salad with tofu croutons

46

  • Prep Time45 mins
  • Total Time45 mins
  • Makes4 Servings
Kale caesar salad with tofu croutons

Kale caesar salad with tofu croutons Photo by Roberto Caruso

Chatelaine Triple Tested

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.


Nutrition (per serving)

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

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