Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Caesar Salad with Tofu Croutons

Tuesday, June 23, 2009

{soups-salads-and-salad-dressings} Caesar Salad with Tofu Croutons

Caesar Salad with Tofu Croutons

2/3 cup firm cubed silken-style tofu (fresh bean curd)
2 tablespoons lemon juice
1 tablespoon water
3 cloves garlic, halved
1 teaspoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup soybean cooking oil
10 cups torn romaine
2 cups cut-up red, yellow, and/or orange cherry and/or pear tomatoes
1/4 cup pitted kalamata or ripe olives, cut up
1 recipe Tofu Croutons (see recipe below)
1/4 cup finely shredded Parmesan cheese (1 ounce)

1. For dressing, in a food processor or blender, combine silken-style tofu, lemon juice, the water, garlic, mustard, salt, and pepper. Cover and process or blend until smooth, scraping down side as needed. With processor or blender running, slowly add the 1/4 cup cooking oil in a steady stream. If necessary, stir in additional water to thin dressing. Set aside.

2. To serve, in a very large bowl, combine romaine, tomatoes, olives, and Tofu Croutons. Add dressing; toss gently to coat. Sprinkle with Parmesan cheese.

Makes 10 (1-cup) side-dish servings.

Tofu Croutons: Use a paper towel to pat dry 8 ounces extra-firm tub-style tofu (fresh bean curd). Cut into 1/2-inch cubes. In a large skillet, heat 1 tablespoon soybean cooking oil over medium-high heat. Carefully add tofu to skillet. Cook tofu cubes, stirring occasionally, about 5 minutes or until tofu forms a golden crust on all sides. Drain tofu croutons well on paper towels.

Makes about 1-1/2 cups croutons.

Make-Ahead Directions: Prepare Tofu Croutons. Let stand at room temperature for up to 2 hours. To serve warm, heat in a 300 degree F oven about 15 minutes.