Miso-Garlic-Roasted Tofu Caesar Salad
In this hearty version of the classic romaine salad, miso does double duty as a marinade for the roasted tofu and a rich, savory layer in the dressing. There are several varieties of miso available, but the mellow, subtle sweetness of brown rice miso is just unobtrusive enough to blend into the lemony dressing while letting the flavors of the olive oil come through, and just rich enough to add character to otherwise plain-Jane tofu.
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons miso (see Note)
- 2 cloves garlic, minced
- 2 slices country-style bread, crusts removed, cut into 1/2-inch cubes
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
Dressing & Salad
- 1/3 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 4 teaspoons miso
- 1 clove garlic, minced
- 8 cups torn, bite-size romaine lettuce
- 2 cups torn, bite-size radicchio
- 1/2 cup grated Parmesan cheese
- Position racks in upper and lower thirds of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray.
- To prepare tofu: Pat tofu dry and cut into 3⁄4-inch cubes. Combine 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 oven rack, turning two or three times during baking, until browned, for 18 to 20 minutes.
- To prepare croutons: Toss bread with oil, pepper and salt in a medium bowl. Spread in a single layer on a rimmed baking sheet. Bake on the lower oven rack, turning two or three times during baking, until browned and crisp, for 12 to 14 minutes.
- To prepare dressing & assemble salad: Whisk oil, lemon juice, miso and garlic in a large bowl. Add lettuce, radicchio and Parmesan; toss to coat. Serve topped with the tofu and croutons.
389 calories; 29 g fat; 9 mg cholesterol; 18 g carbohydrates; 15 g protein; 4 g fiber; 755 mg sodium