Name: Caesar Salad with Crispy Tofu Croutons
Yield: 4
Ingredients: 6 oz. soft silken tofu -; 1 1/2 tbsp. extra-virgin olive oil -; 1 1/2 tbsp. fresh lemon juice -; 1 1/2 tbsp. Freshly grated Parmigiano-Reggiano cheese -; 1 oil-packed anchovy fillet -; 1 small garlic clove -; 1/2 tsp. Worcestershire sauce -; 1/2 tsp. Dijon mustard -; Salt -; Freshly ground pepper -; 1 package firm tofu -; Vegetable oil -; 1/2 c. cornstarch -; 2 romaine hearts -

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Ingredients for - Caesar Salad with Crispy Tofu Croutons

1. 6 oz. soft silken tofu -

2. 1 1/2 tbsp. extra-virgin olive oil -

3. 1 1/2 tbsp. fresh lemon juice -

4. 1 1/2 tbsp. Freshly grated Parmigiano-Reggiano cheese -

5. 1 oil-packed anchovy fillet -

6. 1 small garlic clove -

7. 1/2 tsp. Worcestershire sauce -

8. 1/2 tsp. Dijon mustard -

9. Salt -

10. Freshly ground pepper -

11. 1 package firm tofu -

12. Vegetable oil -

13. 1/2 c. cornstarch -

14. 2 romaine hearts -

How to cook deliciously - Caesar Salad with Crispy Tofu Croutons

1. Stage

In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire, and mustard; season the dressing with salt and pepper.

2. Stage

Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.

3. Stage

In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.