Kale Caesar Salad with Tofu Croutons

March 31, 2014

139

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

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

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.

Nutritions

Calories
486

Sodium
790mg
32% DV

Fat
22g
34% DV

Protein
20g
41% DV

Carbs
50g
17% DV

Fiber
10g
42% DV

Mixed Lunch