Gluten-Free Tofu Caesar Salads

Name: Gluten-Free Tofu Caesar Salads
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 8 oz soft silken tofu, drained in fine mesh strainer; 2 small cloves garlic; 2 anchovy fillets; 3 tablespoons lemon juice; 1 tablespoon gluten-free white miso; 1 tablespoon gluten-free low-sodium soy sauce; 1 teaspoon Dijon mustard; 1/2 teaspoon ground black pepper; 2 teaspoons sesame oil; 12 oz firm tofu, drained thoroughly, patted dry, cut into 3/4x1/2-inch chunks; 1/4 teaspoon salt; 1 large head romaine lettuce, ribs removed, torn into bite-size pieces (8 cups); 1 English (seedless) cucumber, ends removed, cut in half then in thin strips (using vegetable peeler); 2 oz shaved Parmesan cheese

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Prep 40 min
Total 40 min
Servings 8

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This cool spin on the traditional Caesar is not just lighter—it’s also a chic, youthful and fun way to get your protein and veggies.

By Betty Crocker Kitchens

Updated Sep 20, 2016

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Ingredients

Dressing

8 oz soft silken tofu, drained in fine mesh strainer
2 small cloves garlic
2 anchovy fillets
3 tablespoons lemon juice
1 tablespoon gluten-free white miso
1 tablespoon gluten-free low-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

Salad

2 teaspoons sesame oil
12 oz firm tofu, drained thoroughly, patted dry, cut into 3/4x1/2-inch chunks
1/4 teaspoon salt
1 large head romaine lettuce, ribs removed, torn into bite-size pieces (8 cups)
1 English (seedless) cucumber, ends removed, cut in half then in thin strips (using vegetable peeler)
2 oz shaved Parmesan cheese

Steps

1

In blender, place Dressing ingredients. Cover; blend on high speed until thoroughly combined. Set aside.
2

In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add firm tofu; cook 3 to 4 minutes on each side or until golden brown. Add salt; toss to coat. Remove from heat; cool slightly.
3

Meanwhile, in large bowl, place lettuce and cucumber. Add 1 cup of the dressing; toss to coat.* Divide among 8 serving plates; top with firm tofu and Parmesan cheese. Serve immediately.

Tips from the Betty Crocker Kitchens

tip 1
Use a vegetable peeler to cut cucumber into thin lengthwise strips. Cut only down to the seeds, then turn and cut the next side.

Nutrition

110 Calories, 6g Total Fat, 9g Protein, 6g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 50

Total Fat: 6g; 9%

Saturated Fat: 2g; 9%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 430mg; 18%

Potassium: 310mg; 9%

Total Carbohydrate: 6g; 2%

Dietary Fiber: 2g; 8%

Sugars: 2g

Protein: 9g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 8%; 8%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Weekly Whisks