Caesar Salad with Cashew Dressing and Tofu "Croutons"
Author: Dan Blumenfeld
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.
Ingredients
Dressing
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
Salad
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
Instructions
To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
Drain the cashews and transfer to a blender, along with all other dressing ingredients. Puree, then set aside.
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.
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.
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.
Notes
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 https://danieljblumenfeld.com/caesar-salad-with-cashew-dressing-and-tofu-croutons/