Romaine Salad with Creamy Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Firm tofu is a creative stand-in for bread cubes when it comes to topping this salad. For the best results, use silken tofu for a creamy dressing and regular water-packed tofu for the croutons. Prepare and chill the dressing up to three days ahead. Ingredients:
3/4 cup reduced-fat silken firm tofu |
2 tablespoons fresh lemon juice |
1 teaspoon low-sodium soy sauce |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 tablespoons grated fresh parmesan cheese |
8 ounces reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
12 cups chopped romaine lettuce |
2 cups halved cherry tomatoes |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.
2. To prepare croutons, press tofu between paper towels until barely moist. Sprinkle tofu with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 10 minutes, browning on all sides.
3. To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.
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