For the kale lovers out there (uh..not so much on this side), here is a light Caesar salad made with tofu croutons.
- 1 lb. extra firm tofu, cut in 1 inch pieces
- 1 tbsp. olive oil
- pinch of sale
- 1/4 cup panko crumbs
- 1 large bunch of kale, stems removed
Toss the cubes with the oil and salt in a medium bowl. Season with fresh ground pepper. Pour the panko crumbs in a small bowl and toss in the tofu ( in batches) until completely coated. Arrange on a parchment lined baking sheet and bake until golden – 15-18 minutes.
Wash the kale and pat dry. Thinly slice the leaves then transfer to a large bowl. Wash your hands. Now, with your hands scrunch the leaves to tenderize and drain any excess liquid.
- 1/2 of 350 g pkg of silken tofu, completely drained
- 1/3 cup grated parmesan
- 2 garlic cloves
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- pinch of salt
- 1/2 cup dried cherries
- 2 tbsp. grated parmesan
Combine the silken tofu with 1/3 cup of the parmesan, garlic, lemon juice, 2 tbsp. Dijon mustard, Worcestershire and salt in a processor. Blend until smooth.
Drizzle over the kale and toss to coat completely and sprinkle with the cherries and remaining parmesan.
I jokingly said “sorta/kinda yummy”, but I know you will love it.