Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing
This 100% vegetarian Caesar salad gets its incredible flavor from its pretty purple kalamata olive dressing. And move over, bread ... tofu croutons are in town, and they're freakin' delicious.
Yield: 2servings as a main; 4 servings as a side
Ingredients
For the tofu croutons:
114-ounce package extra-firm tofu
1/4cupgrapeseed oilor other high smoke-point oil like vegetable or canola
1/4cupcorn starch
1/2teaspoonkosher salt
1/4teaspoongarlic powder
For the kalamata Caesar dressing:
10kalamata olivespitted (about 1/3 cup)
3medium cloves garlicpeeled and roughly chopped
2tablespoonsfreshly-squeezed lemon juice
1tablespoonDijon mustard
2teaspoonsred wine vinegar
1teaspoonvegetarian Worchestershire sauce
A couple turns of freshly ground black pepperabout 1/8 teaspoon
1/4cupolive oil
For the salad:
5-6cupskalewashed, dried well, and torn into bite-sized pieces
Lemon wedges and a few shavings of Parmesan cheeseif desired
Instructions
Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.
Notes
Dairy-free/vegan options:
Omit the Parmesan cheese. Still plenty delicious without!