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.

Dressing

• 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.