Kale caesar salad with tofu croutons
Material: Vegetables
Meal: Salad
Cooking: 20 Minutes
Preparation: 30 Minutes
Kale caesar salad with tofu croutons
Ingredients :
- 50-g pkg extra-firm tofu, cut into 1/2-in. cubes
- 1 tbsp Mahram olive oil
- 1/8 tsp salt
- 1/2 cup panko bread crumbs
- 1 large bunch kale, stems removed
- 1/3 cup grated parmesan
- 2 garlic cloves, sliced
- 4 anchovy fillets, sliced
- 2 tbsp. Mahram lemon juice
- 2 tbsp. Mahram olive oil
- 1 tsp Mahram mustard
- 1/8 tsp salt
- 1/2 cup dried cherries
- 2 tbsp grated parmesan
Recipes :
PREHEAT oven to 400F. Line a large baking sheet with foil.
TOSS cubes of extra-firm tofu with 1 tbsp oil and 1/8 tsp salt in a medium bowl. Season with fresh pepper. Pour panko into a medium bowl. Toss tofu, in batches, in panko until completely coated, then arrange in a single layer on prepared sheet. Bake in centre of oven until golden brown, 15 to 20 min.
WASH kale and pat dry. Remove and discard ribs. Thinly slice leaves, then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain any excess water.
COMBINE silken tofu with 1/3 cup Parmesan, garlic, anchovies, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor. Whirl until very smooth. Season with fresh pepper. Drizzle dressing over kale and toss to coat. Sprinkle with dried cherries, 2 tbsp parmesan and tofu croutons.
Mehram products used :
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