Caesar Salad with Roasted Asian-Flavored Tofu (#1461)

Salads Asian Side Low Fat Vegetarian Healthy
Share This Recipe


For The Tofu

  • 14 oz Tofu extra-firm, 1 package, drained
  • 2 tablespoons Lemon Juice freshly squeezed
  • 2 tablespoons Miso Paste any kind
  • 4 cloves Garlic or to taste, minced

For The Croutons

  • 2 slices Bread crusts removed, cut into 1/2-inch cubes, prefer whole wheat
  • 1 1/2 tsp Olive Oil
  • 1 Salt And Black Pepper to taste

For The Dressing And Salad

  • 6 tablespoons Extra-Virgin Olive Oil
  • 3 tablespoons Lemon Juice
  • 4 tsp Miso Paste
  • 1 clove Garlic or to taste, minced
  • 8 1/2 cups Romaine Lettuce torn into bite size
  • 2 1/2 cups Radicchio torn into bite size
  • 1/3 cup Parmesan Cheese


  1. Place racks in upper and lower thirds of oven, preheat oven to 425°f.
  2. Coat a large rimmed baking sheet with cooking spray.
  3. For the tofu:
  4. Pat tofu dry with a clean kitchen papper towel and cut into 3/4 inch cubes.
  5. Mix together lemon juice, miso and garlic in a large bowl until well blended.
  6. Gently toss in the tofu until well coated..
  7. Arrange the tofu in a single layer on the prepared baking sheet.
  8. Bake on the upper oven rack, turning about 3 times, until browned, for about 20 minutes.
  9. For the croutons:
  10. Add bread, oil, pepper and salt in a medium bowl, and gently toss until well combined.
  11. Place in a single layer on a rimmed baking sheet.
  12. Bake on the lower oven rack, turning two times, until browned and crisp, for about 14 minutes.
  13. For the dressing and salad:
  14. Add oil, lemon juice, miso and garlic in a large bowl, and whisk until well blended.
  15. Toss in lettuce and radicchio until evenly coated.
  16. Top the tofu and croutons, sprinkle with parmesan.
  17. Serve.
Source: {{url}}