Veggie Planet Caesar Salad
Makes 6 servings
TOFU CAESAR DRESSING:
3 garlic cloves, preferably large
1 teaspoon Dijon mustard
1 1/4 cups cubed silken firm tofu
1/4 cup lemon juice (about 1 lemon)
1/2 teaspoon salt
1/2 Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil
TOFU CROUTONS
8 ounces water-packed extra-firm tofu
3 tablespoons vegetable oil
Salt to taste
SALAD
1 head romaine lettuce
2 cups cherry tomatoes, halved
1 cup pitted kalamata olives
1/2 cup grated Parmesan cheese
To prepare the dressing, in a food processor or blender,
pureé the garlic, mustard, tofu, and lemon juice. Add the salt
and pepper. With the machine running, slowly add the olive oil, in a
stream. Add water to thin, if desired. To prepare the croutons, press
the tofu with a paper towel. Cut it into 1/2-inch cubes. In a large skillet,
heat the oil over memium-high heat. When the oil is really hot add the
tofu carefully and salt it liberally. Fry the cubes of tofu undisturbed
until they form a dark golden crust on all sides about 5 minutes. Drain
well on paper towels. Keep the croutons at room temperature and 15 minutes
before serving put them in a warm oven (220 degrees) for up to 3 hours
if desired. To prepare salad, cut across the romaine in 2-inch strips,
discarding the core. When ready to serve, combine the lettuce, tomatoes,
olives and croutons in a large bowl. Add the cheese and the dressing,
tossing well with tongs or spoons. Serve immediately.
Calories 545 (41% from fat); Fat 25 g (sat
7.6 g, mono 9.1 g, poly 6.2 g);
Protein 12 g; Carbohydrate 12.7 g, Fiber 2.8g; Cholesterol 6
mg, Iron 1.4 mg;
Sodium 949 mg; Calcium 20 mg