Tuesday, April 26, 2011

Miso-Garlic-Roasted Tofu Caesar Salad

I love Caesar salad, but have always avoided making it because you will not get this girl to touch anchovies in the kitchen.  I found this recipe and knew right away I had my solution!  The miso adds a nice rich flavor, and you don't really even notice that it is a fish-free version.  I had a hard time finding the miso anywhere, but I ended up going to our local Asian market and getting it there.  It was in the refrigerator section. 
I have made this twice in the past two weeks, once with the tofu as our main dish, and once without the tofu as a side dish.  I like it a lot both ways, but if there are going to be leftovers I would maybe leave the tofu out or keep it separate from the salad.  It got a little soggy by the second day, and I just picked around it at that point.  Either way this is my current favorite salad, and the fact that I have already made it twice is huge since I usually hate making salad.  I give it two thumbs up!

Miso-Garlic-Roasted Tofu Caesar Salad
Recipe from Eating Well Magazine June 2011 Pg 52


14-oz extra firm tofu, drained
2 tablespoons lemon juice
2 tablespoons miso
2 cloves garlic, minced

4 slices italian bread, crusts removed, cut into 1/2-inch cubes
4 teaspoons extra virgin olive oil
salt and pepper

Dressing and Salad
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
4 teaspoons miso
1 clove garlic, minced
8 cups torn romaine lettuce
2 cups torn radicchio
1/2 cup grated Parmesan cheese

Pre-heat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

To prepare the tofu: pat tofu dry and cut into small cubes.  Combine the lemon juice, miso, and garlic in a large bowl.  Add the tofu and gently toss to coat.  Spread the tofu in a single layer on the prepared baking sheet.  Bake on the upper rack of the oven, turning a few times during cooking, until browned, 20 minutes.

To prepare the croutons: Toss bread with olive oil, salt, and pepper.  Spread in a single layer on a rimmed baking sheet.  Bake in lower rack of oven until crisp and brown-12-14 minutes.  Shake the baking sheet at least once during baking. 

To prepare salad and dressing: Whisk oil, lemon juice, miso, and garlic in  a medium bowl.  Put lettuce, radicchio, and croutons in serving bowl.  Pour dressing over lettuce, and top with Parmesan.  Toss to coat, and top with tofu.