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.
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.
- 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.
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.