miso-garlic-roasted tofu caesar salad

Marin Mama salads 8 Comments

Here is another fabulous meatless “mommy” meal for you guys!  This post is actually 3 separate recipes.  You can combine them all to make this savory salad or make each one individually for another dish.  It’s all about flexibility here and we love flexibility when cooking.

If you’re a fan of tofu (or not) you will love the way it’s prepared here.  I’m not a fan of raw tofu, but I loved eating it this way as the tofu got all crisp from roasting it in the oven.  This tofu recipe can be used in so many ways.  It would be perfect in a bowl of quinoa, over a bowl of noodles or brown rice or even thrown into your favorite stir-fry recipe.  I even found myself pulling out a few pieces as a snack throughout the day:)

Not a fan of tofu, keep reading because this dressing is one of my favorite caesar salad dressings.  I have never been a big fan of using anchovies or raw eggs in a dressing, and this dressing does not use either one of those ingredients.  Yaay!  It’s one of the simplest caesar dressing you can make as it calls for just 4 simple ingredients.  I have been making this caesar salad a ton since finding this recipe.  

Don’t have leftover bread for croutons or plain and simple, just don’t want to make you own, no worries, you can pick up so many delicious varieties at your local grocery store.  Just throw them on at the end and enjoy!

This is also a great make ahead meal.  Prepare the tofu earlier in the day (or the day before) then cover and refrigerate.  The breadcrumbs can be made earlier that day or the day before and stored in an airtight container for up to 2 days.  Note:  The only part of this recipe that needs to be made fresh is the dressing.  I made it earlier in the day and then stored it in the refrigerator and it did not keep well.   

miso-garlic-roasted tofu:

Recipe from Eating Well, Fast & Flavorful Meatless Meals
serves 4 as a side or 2 as a meal

  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons, miso – see picture and note below
  • 2 cloves garlic, minced
This is miso.  You can find it in the refrigerated section of your grocery store.  Miso is a fermented soybean paste that adds flavor to dishes such as soups, sauces and salad dressings.  It is high in protein and rich in vitamins and minerals.  It’s available in different colors, white, yellow, red & brown.  If you want a milder flavor then go with yellow or white, if you want a stronger flavor then go with a red or brown miso.  The lighter the color, the milder the flavor.  I chose this yellow chickpea miso as this was my first time trying it and the chickpea version is soy-free. 
Position racks in the upper and lower third of the oven.  Note: Only do this step if you’re making the tofu and breadcrumbs at the same time.  Preheat oven to 425 degrees.  
Coat a large rimmed baking sheet with cooking spray.
Pat tofu dry and cut into 3/4 inch cubes.
 Combine lemon juice, miso and garlic in a large bowl.  Add the tofu and gently toss to coat.
 Spread the tofu in a single layer on the prepared baking sheet.
Bake on the upper oven rack, turning two or three times during baking, until browned, about 18-20 minutes. 
The tofu can be stored covered in the refrigerator for up to 2 days.

homemade croutons:

  • 2 slices country-style bread, cut into 1/2 inch cubes – I used some leftover ciabatta bread that I had used for panini’s on Monday
  • 2 teaspoons extra-virgin olive oil – or more if you need it
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon sea salt

Pre-heat your oven to 425 degrees.  Slice up your bread and then cut it into 1/2 inch cubes.
In a large bowl, toss your bread with the olive oil, pepper and salt.
Spread in a single layer on a rimmed baking sheet.
Bake for approximately 12 to 14 minutes (on the lower oven rack, only if your making the tofu at the same time) making sure to turn the bread two to three times during baking, until the croutons are browned and crisp.
The croutons can be stored in an airtight container at room temperature for up to 2 days.  

miso dressing & salad:

Recipe from Eating Well, Fast & Flavorful Meatless Meals

serves 4-6 or 2 for dinner

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 4 teaspoons miso
  • 1 clove garlic, minced
  • 8 cups torn, bite-size roman lettuce- I also used 4 pieces of dinosaur kale
  • 2 cups torn, bite size radicchio
  • grated parmesan cheese – optional topping for the salad

Whisk oil, lemon juice, miso and garlic in glass measuring cup or small bowl.  
Wash and dry up your lettuce, add the dressing and toss to coat.  
Serve the salad topped with the roasted tofu, croutons and some fresh grated parmesan cheese.  
You can also just serve up this salad, sans the tofu, as the perfect side salad to any meal.
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Comments 8

  1. Emily3

    I’ve tried yet another yummy recipe from your site and loved it! My husband, a guy who will eat anything before tofu (but will still eat it when I cook it) really liked it too. The dressing is delicious. I typically have croutons on hand, as a way to use up old bread, so it was simple to put this together. I already had miso in the fridge – I love the yellow variety. This definitely will be a mommy lunch recipe for me! I can make the dressing and tofu in advance and then toss it together quickly. Thanks again Jackie! 🙂

    1. Post

      Whoo hooo! Another recipe success for Emily! I’m so glad you loved this salad and also that your hubby did as well. I love having this for lunch and pairing it with some warm naan bread. You can massage the dressing into the kale and it will sit well for 3 days, btw. I ususally just keep the tofu seperate from the salad and then just re-heat a few slices and top them on the salad when I’m ready to eat it. Yum! xoxo, Jackie

  2. Zoe

    Being an Asian, my family and I love miso soup! I’ve tried cooking eggplants with miso paste and that’s about all. We love eating tofu in all forms but we usually shallow-fried them with a thin layer of oil. To make them extra crispy, I will coat them with cornflour or breadcrumbs before frying. I’ve not tried grilling or roasting them before. Sound like this is more healthier way to cook delicious tofu.

  3. annie

    I’ve been seeing baked or sauteed tofu and finally just bought some at Trader Joe’s. Haven’t done anything with it yet, but this helps. I’m also intrigued by the idea of miso dressing…must give this a try. Your salad looks delish and healthy!

    1. Jacquelyn

      Hi Annie! I also used some tofu in my kale salad dressing which I had again last night. So healthy and so delicious. You won’t even know your eating kale. If you find a new recipe for it, let me know!

  4. Em (Wine and Butter)

    This looks TOTALLY delicious! Im a big, BIG fan of crispy baked tofu and we actually got two boxes in our gorcery this week – one of which is to make one of my favourite dishes that I want to blog about 🙂

    BUT I usually just marinate it in soy sauce and rice vinegar and ginger powder and bake. Ive never used miso in cooking (even though I LOVE miso soup) and youve totally inspired me to do so! I reckon it could be complicated to get hold of here (ALL that sort of stuff is) but I cant wait to try this when I get to the states – YAY!!

    Ive also never thought of mixing miso flavouring with parmesan, but I can actually imagine that really working. Such a glam but healthy meal! xox

    1. Jacquelyn

      Hi Em! I can’t wait to hear about your favorite tofu dish! Blog it 🙂

      I had never used miso before either, but I love it and I actually think I might make my own miso soup. Eli loves miso soup and always begs us to go to this Japanese restaurant so he can have it. I think he would be shocked if I made some at home.

      The parmesan is just for a topping, you don’t have to use it. I forgot it on the salad one day and it tasted great without it.



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