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Caesar Salad with Roasted Tofu

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Caesar Salad with Roasted Tofu

Miso and garlic roasted tofu, crusty and crunchy croutons with miso-garlic dressing give this classic caesar salad tangy and scrumptious taste.

 

Yield

4 servings

Prep

18 min

Cook

32 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
For the tofu
14 ounces tofu
extra-firm, 1 package, drained
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2 tablespoons lemon juice
freshly squeezed
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2 tablespoons miso paste
any kind
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4 cloves garlic
or to taste, minced
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For the croutons
2 slices bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat
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1 ½ teaspoons olive oil
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salt and black pepper
to taste
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For the dressing and salad
6 tablespoons olive oil, extra-virgin
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3 tablespoons lemon juice
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4 teaspoons miso paste
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1 clove garlic
or to taste, minced
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8 ½ cups romaine lettuce
torn into bite size
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2 ½ cups radicchio
torn into bite size
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cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
For the tofu:
404.6 ml/g tofu
extra-firm, 1 package, drained
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3E+1 ml lemon juice
freshly squeezed
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3E+1 ml miso paste
any kind
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4 cloves garlic
or to taste, minced
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For the croutons:
2 slices bread
crusts removed, cut into 1/2-inch cubes, prefer whole wheat
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7.5 ml olive oil
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1 x salt and black pepper
to taste
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For the dressing and salad:
9E+1 ml olive oil, extra-virgin
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45 ml lemon juice
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2E+1 ml miso paste
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1 clove garlic
or to taste, minced
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2 l romaine lettuce
torn into bite size
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591 ml radicchio
torn into bite size
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79 ml Parmesan cheese
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Directions

Place racks in upper and lower thirds of oven, preheat oven to 425°F.

Coat a large rimmed baking sheet with cooking spray.

For the tofu:

Pat tofu dry with a clean kitchen papper towel and cut into ¾ inch cubes.

Mix together lemon juice, miso and garlic in a large bowl until well blended.

Gently toss in the tofu until well coated..

Arrange the tofu in a single layer on the prepared baking sheet.

Bake on the upper oven rack, turning about 3 times, until browned, for about 20 minutes.

For the croutons:

Add bread, oil, pepper and salt in a medium bowl, and gently toss until well combined.

Place in a single layer on a rimmed baking sheet.

Bake on the lower oven rack, turning two times, until browned and crisp, for about 14 minutes.

For the dressing and salad:

Add oil, lemon juice, miso and garlic in a large bowl, and whisk until well blended.

Toss in lettuce and radicchio until evenly coated.

Top the tofu and croutons, sprinkle with parmesan.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 37970% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 756mg 32%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 30g
Vitamin A 3% Vitamin C 20%
Calcium 50% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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