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Categories:
dressing lemon juice soy sauce mustard salt freshly ground black pepper garlic Parmesan cheese croutons water salt freshly ground black pepper cooking spray Salad romaine lettuce tomatoes Parmesan cheese
Viewed: 6 - Published at: 6 years agoIngredients
- Dressing:
- 3/4 cup reduced-fat silken firm tofu
- 2 tablespoons fresh lemon juice
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons grated fresh Parmesan cheese
- Croutons:
- 8 ounces reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Salad:
- 12 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 2 tablespoons grated fresh Parmesan cheese
Method
- To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.
- To prepare croutons, press tofu between paper towels until barely moist. Sprinkle tofu with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 10 minutes, browning on all sides.
- To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.
