Tofu Caesar Salad with Tofu Vinaigrette

Photography: Tango | Food Styling: Véronique Gagnon-Lalanne | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 50 minutes
  • Portion size 4 servings

Ingredients

Tofu Vinaigrette:

Method

Preheat oven to 350°F. In bowl, combine olive oil and steak spice; add tofu, mixing to coat well. Transfer in single layer to parchment paper-lined baking sheet; bake until golden brown and crispy, 25 to 30 minutes. Set aside.

Tofu Vinaigrette

Meanwhile, in blender, purée tofu, lemon juice, garlic, mustard, anchovy paste and oil until smooth (if too thick, add water, 1 tbsp at a time, to reach desired consistency). Stir in chives; season with pepper. (Make-ahead: Can be covered and refrigerated overnight.)

In large bowl, toss together lettuce, tomatoes and Cheddar; arrange beans on one side. Top with tofu croutons. Serve with vinaigrette.

Nutritional facts PER SERVING: about

  • Calories 340
  • Total fat 23 g
  • Saturated fat 5 g
  • Cholesterol 15 mg
  • Sodium 650 mg
  • Total carbohydrate 19 g
  • Fibre 6 g
  • Protein 14 g
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Lunch & Dinner

Tofu Caesar Salad with Tofu Vinaigrette

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