BBQ Tofu and Kale Caesar Salad
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Recipe Intro From missmarzipancom
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*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!
- Recipe Card
Recipe Card
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.