1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes
¼ cup lemon juice
¼ cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons olive oil, divided
8 cups chopped romaine lettuce (9 oz.)
1 cup thinly sliced English cucumber
½ cup coarsely chopped fresh parsley
¼ cup thinly sliced scallions
1 ounce shaved Parmesan cheese
Step 1: To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
Step 2: Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, 1/2 tsp. garlic powder, and salt; puree. Set aside.
Step 3: Meanwhile, prepare tofu “croutons”: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes.
Step 4: Whisk lemon juice, Worcestershire, garlic powder, and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.
Step 5: Heat 1 1/2 tsp. oil in a large cast-iron skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6 to 8 minutes; drain.
Step 6: To prepare salad: Combine romaine, cucumber, parsley, and scallions in a large bowl. Add the dressing and toss to coat. Top with the tofu “croutons” and Parmesan.
Hi. My name is James Pittman. I'm an Eagle Scout, Brotherhood Member of the Order of the Arrow, and a 39-year career journalist. I'm old school in that I believe reporters and editors should cover the news, not make it.
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