Kale caesar salad with tofu croutons
5/5
Material: Vegetables
Meal: Salad
Cooking: 30 Minutes
Preparation: 30 Minutes
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Kale caesar salad with tofu croutons
5/5
Ingredients :
- 350-g pkgextra-firm tofu, cut into 1/2-in. cubes
- 1 tbsp mahram olive oil
- 1/8 tsp salt
- 1/2 cuppanko bread crumbs
- 1 large bunch kale, stems removed
- · Dressing
- 1/3 cupgrated parmesan
- 2 garlic cloves, sliced
- 2 tbsp mahram lemon juice
- 2 tbsp mahram olive oil
- 1 tspmahram mayo mustard
- 1/2 tsp Mahram Ranch sauce
- 1/8 tsp salt
- 1/2 cupdried cherries
- 2 tbspgrated 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 1/3 cup parmesan, garlic, lemon juice, 2 tbsp oil ,mayo mustard, Ranch 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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