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*The idea for this recipe was inspired by and modified from I Quit Sugar.
Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
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.
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.
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.
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.
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.
Make a bed of romaine lettuce leaves in a bowl, top with kale, tofu, dressing and croutons.