Kale Caesar Salad with Tofu Croutons
8
- Prep Time25 min
- Total Time45 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Protein-packed crispy tofu makes for a filling, nutritious alternative to the traditional crouton.
Tofu Croutons
1 350-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
Dressing
1/2 350-g pkg silken tofu, drained
1/3 cup grated Parmigiano-Reggiano cheese
4 anchovy fillets, chopped
2 garlic cloves, chopped
2 tbsp lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/8 tsp salt
Salad
1 large bunch green or purple kale
1/2 cup dried cherries or cranberries
Instructions
Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
Tofu croutons: Toss extra-firm tofu with 1 tbsp oil and 1/8 tsp salt in a bowl. Season with 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 until tofu cubes are crispy and golden-brown, 15 to 20 min.
Dressing: Meanwhile, combine silken tofu with cheese, anchovies, garlic, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor or blender. Whirl until very smooth. Season with pepper.
Wash kale and pat dry with paper towels. Remove and discard stems and ribs. Tear kale leaves into small pieces, and then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain off any excess water.
Arrange kale on a platter. Drizzle dressing overtop and toss to coat. Sprinkle with cherries and tofu croutons. Season with pepper. Garnish with shaved Parmigiano-Reggiano, if desired.
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