Miso Garlic Roasted Tofu Caesar Salad Recipes

CAESAR TOFU SALAD

Caesar Tofu Salad image

Provided by Ming Tsai

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed

Steps:

In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
Beverage: Iced black tea

MISO CAESAR SALAD

Miso Caesar Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
2 tablespoons miso paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 clove garlic, grated
1/2 cup olive oil
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 head romaine lettuce, chopped (about 4 cups)
1/2 head napa cabbage, shredded (about 2 cups)
1/4 head red cabbage, shredded (about 1 cup)
1/2 cup crispy wontons

Steps:

For the dressing: Whisk together the mayonnaise, miso, lemon juice, mustard, Worcestershire and garlic in a medium bowl. While continuing to whisk, slowly drizzle in the oil until smooth and glossy. Add the Parmesan and stir just to combine. Season with salt and pepper.
For the salad: Toss together the romaine, napa cabbage and red cabbage in a large bowl. Pour half the dressing over the salad and mix with tongs to coat. Taste the salad and add more dressing if you like; store the remaining dressing in an airtight container in the refrigerator.
Transfer the salad to a serving bowl, top with the crispy wontons and serve immediately.

MISO-GARLIC-ROASTED TOFU CAESAR SALAD

MISO-GARLIC-ROASTED TOFU CAESAR SALAD image

Categories Tofu

Yield 4 People

Number Of Ingredients 18

Ingredients

Tofu
1 14-ounce 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 1/2-inch 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 Parmesan cheese

Steps:

Directions 1. Position racks in upper and lower thirds of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray. 2. To prepare tofu: Pat tofu dry and cut into 3/4-inch 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. 3. 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. 4. 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. Note: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. It is available in different colors, depending on whether it's made with barley-, rice- or soy-based mold. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for at least a year. Any type of miso will work in this recipe. To Make Ahead: Prepare through Step 3; cover and refrigerate tofu and store croutons airtight at room temperature for up to 2 days.

ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)

Roasted Garlic Tofu Spread & Dip (Mayo Substitute) image

This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.

Provided by FoodBooksSangria

Categories Soy/Tofu

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb firm tofu (weight before pressing)
1/4 cup canola oil
1 tablespoon fresh lemon juice
1 teaspoon sugar (Use more or less according to taste. The original tofu mayo recipe uses 1 tablespoon of su) (optional)
1 1/2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
9 roasted garlic cloves (roasting instructions below)
3/4 teaspoon Worcestershire sauce
1/4 cup fresh parsley, chopped (I like flat or curly leaf)
1/4 cup fresh basil, chopped
salt, to taste

Steps:

To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.

Nutrition Facts : Calories 43.9, Fat 4, SaturatedFat 0.4, Sodium 10.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.3

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Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
To prepare tofu: Pat tofu dry and cut into 34-inch 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.

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