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