Caesar Salad with Cashew Dressing and Tofu "Croutons"
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
Blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb alternative to regular croutons.
  • ¼ cup raw cashews
  • 3 Tbsp water
  • 2 Tbsp lemon juice
  • 2 tsp flaxseed
  • 1½ tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ⅛ tsp salt
Tofu "Croutons"
  • 14-16 oz extra firm tofu, drained, cut into ¾-inch cubes, and pressed between towels to extract extra water
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp olive oil, divided
  • 8 cups chopped romaine lettuce (9 oz)
  • 1 cup thinly sliced English cucumber
  • ½ cup coarsely chopped parsley
  • ¼ cup thinly sliced scallions
  • 1 oz shaved Parmesan cheese
  1. To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
  2. Drain the cashews and transfer to a blender, along with all other dressing ingredients. Puree, then set aside.
  3. Meanwhile, prepare tofu "croutons": Whisk lemon juice, Worcestershire, garlic powder, and onion powder in large bowl. Add the tofu and toss to coat. Let stand for 15 minutes, or refrigerate for up to 2 hours. Transfer tofu to plate, discarding liquid.
  4. Heat 1½ tsp oil in large skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6-8 minutes; drain.
  5. To prepare salad: Combine romaine, cucumber, parsley, and scallions in large bowl. Add dressing and toss to coat. Top with the tofu "croutons" and Parmesan.
From a screenshot provided by Shauna McInnes.
Nutrition Information
Serving size: 2 cups salad + ⅓ cup tofu Calories: 251 Fat: 16 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 346 mg
Recipe by Dan Blumenfeld at