Texas Country Kitchen: Caesar Salad with Cashew Dressing and Tofu Croutons

Caesar Salad with Cashew Dressing & Tofu  Croutons Lauren Grant

Dressing

  • ¼ cup raw cashews
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 teaspoons flaxseed
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt

Tofu Crutons

  • 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

Salad

  • 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.

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