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BBQ Tofu and Kale Caesar Salad
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Recipe Intro From missmarzipancom

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

*The idea for this recipe was inspired by and modified from I Quit Sugar.

This salad may look like, but it's surprisingly filling! It has layers of different greens and is topped with crunchy croutons and crispy tofu. It's topped off with a salty, umami rich olive dressing, which makes it the perfect lunch or light dinner!

Wow. Who knew Loved this surprising dish... made mods to the recipe, such as pan wilting kale and spinach, using organic tofu (tempeh wasn't available), pan toasting sourdough cubes in olive oil to make the croutons and whipping up the world's simplest vegan caesar dressing, which I will share verrrry soon. Totally delish -@missmarzipancom

Details

Prep time 15mins
Cook time 20mins
Serves or Makes: 4
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Recipe

For the Croutons

ingredients

  • 2 thick slices sourdough, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Tofu

ingredients

  • 1 (14 ounce) block extra-firm tofu, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/ 2 teaspoon onion powder
  • Salt and black pepper, to taste

For the Dressing

ingredients

  • 1/ 2 cup pitted kalamata olives
  • 2 tablespoons tahini
  • 2 tablespoons juice of lemon
  • 3 tablespoons water, plus more if needed to achieve desired consistency

For the Salad

ingredients

  • 1 large bunch kale, chopped and stems removed
  • 1 lemon, juiced
  • 1 head romaine lettuce, chopped
  • 1/ 2 medium cucumber, sliced

Method

  • Step 1

    Make the croutons: Preheat oven to 400ºF. Toss bread cubes in oil, salt and pepper. Spread on baking sheet and bake until golden brown and crispy, about 30 minutes.

  • Step 2

    Coat tofu slices in 1 tablespoon olive oil. Mix in a bag/bowl with the paprika, chili powder, garlic powder, onion powder, salt and pepper. Put into a frying pan with olive oil. Fry until browning and crisp (a few minutes) over medium heat. Turn slices over and repeat.

  • Step 3

    Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Cook until browning and crisp, about 4 minutes per side. Transfer to a paper-towel lined plate and set aside. Clean out the skillet with a damp paper towel.

  • Step 4

    Tip the kale leaves into a clean frying pan. Add 1 tablespoon of water and gently start to wilt kale over low-medium heat for around 3 minutes, tossing occasionally. Finish with a squeeze of fresh lemon juice.

  • Step 5

    Make the dressing: Add all ingredients into a small blender and blitz until smooth, adding more water/lemon juice to taste and to reach desired consistency.

  • Step 6

    Make a bed of romaine lettuce leaves in a bowl, top with kale, tofu, dressing and croutons.