Miso-Garlic-Roasted Tofu Caeser Salad

Some of you may enjoy a lazy weekend and some of you had busy weekends. But never forget to eat healthy and what your stomach is calling for. Your body mostly tells you what you need - carbohydrate, salt, sweet - whatever listen to your body!

Mostly my body is calling for something salty. And this was what's happening on Saturday.
I had a busy weekend. As I'm working during the whole week, all what had to be done calls for saturday. AND as my mother wanted to celebrate her few days ago Birthday, and as she asked me to prepare a vegetablesalad - there was more work than usual to be done. BUT the different to my other work, this vegetablesalad was fun doing.

After being finish, my stomach was rumoring and hungry. Having a glaze at the refrigerator - pretty empty - there's got be a healthy,filling salad. Tofu and salad is what I always got in my refrigerator.

Guess everybody loves a Caeser Salad veganstyle - I do, but it's not so common in switzerland....



Miso-Garlic-Roasted Tofu Caseser Salad



4 Servings, about 2 3/4 cup each

Ingredients:
Tofu
1 big package extra-firm tofu, drained

2 tablespoons lemon juice

2 tablespoons miso (see Note)

2 cloves garlic, minced

Croutons

2 slices country-style bread, crusts removed, cut into 1cm 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 vegan Parmesan cheese

 

Direction:

Position racks in upper and lower thirds of oven; preheat to 220 C. Coat a large rimmed baking sheet with cooking spray.

 

To prepare tofu:
Pat tofu dry and cut into 1,5cm 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.