Kale Caesar Salad with Tofu Croutons


  • 350-g pkg extra-firm tofu, cut into 1/2-in. cubes
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1/2 cup panko bread crumbs
  • 1 large bunch kale, stems removed


  • 1/2 350-g pkg silken tofu, drained
  • 1/3 cup grated parmesan
  • 2 garlic cloves, sliced
  • 4 anchovy fillets, sliced
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp salt
  • 1/2 cup dried cherries
  • 2 tbsp grated parmesan


  • PREHEAT oven to 400F. Line a large baking sheet with foil.
  • TOSS cubes of extra-firm tofu with 1 tbsp oil and 1/8 tsp salt in a medium bowl. Season with fresh pepper. Pour panko into a medium bowl. Toss tofu, in batches, in panko until completely coated, then arrange in a single layer on prepared sheet. Bake in centre of oven until golden brown, 15 to 20 min.
  • WASH kale and pat dry. Remove and discard ribs. Thinly slice leaves, then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain any excess water.
  • COMBINE silken tofu with 1/3 cup parmesan, garlic, anchovies, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor. Whirl until very smooth. Season with fresh pepper. Drizzle dressing over kale and toss to coat. Sprinkle with dried cherries, 2 tbsp parmesan and tofu croutons.
Recipe Courtesy of – Chatelaine

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