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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:11 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:11 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:11 cups
Yield:
11 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTofu Croutons1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes¼cuplemon juice¼cupvegan Worcestershire sauce1teaspoongarlic powder1teaspoononion powder3teaspoonsolive oil, dividedSalad8cupschopped lacinato kale¼cupnutritional yeast¼cuptoasted pumpkin seeds½cupbottled vegan Caesar dressing1avocado
Cook Mode(Keep screen awake)
Ingredients
Tofu Croutons
1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes
¼cuplemon juice
¼cupvegan Worcestershire sauce
1teaspoongarlic powder
1teaspoononion powder
3teaspoonsolive oil, divided
Salad
8cupschopped lacinato kale
¼cupnutritional yeast
¼cuptoasted pumpkin seeds
½cupbottled vegan Caesar dressing
1avocado
DirectionsTo prepare tofu croutons: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes. Whisk lemon juice, Worcestershire, garlic powder and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium heat until shimmering. Cook half the tofu until golden and crisp on all sides, 6 to 8 minutes; transfer to a paper-towel-lined plate to drain and cool. Repeat with the remaining oil and tofu.To prepare salad: Toss kale and nutritional yeast in a large bowl. Divide among 4 lidded single-serving containers. Top each with 1/2 cup of the croutons and 1 tablespoon pumpkin seeds. Divide dressing among 4 small lidded containers or jars.Seal the containers and refrigerate for up to 4 days. Toss each salad with the dressing and top with 1/4 avocado (sliced) just before serving.To make aheadRefrigerate for up to 4 days.Associated RecipeCaesar Salad with Cashew Dressing & Tofu “Croutons"Originally appeared: Eatingwell.com, July 2019
Directions
To prepare tofu croutons: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes. Whisk lemon juice, Worcestershire, garlic powder and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium heat until shimmering. Cook half the tofu until golden and crisp on all sides, 6 to 8 minutes; transfer to a paper-towel-lined plate to drain and cool. Repeat with the remaining oil and tofu.To prepare salad: Toss kale and nutritional yeast in a large bowl. Divide among 4 lidded single-serving containers. Top each with 1/2 cup of the croutons and 1 tablespoon pumpkin seeds. Divide dressing among 4 small lidded containers or jars.Seal the containers and refrigerate for up to 4 days. Toss each salad with the dressing and top with 1/4 avocado (sliced) just before serving.To make aheadRefrigerate for up to 4 days.Associated RecipeCaesar Salad with Cashew Dressing & Tofu “Croutons”
To prepare tofu croutons: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes. Whisk lemon juice, Worcestershire, garlic powder and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.
Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium heat until shimmering. Cook half the tofu until golden and crisp on all sides, 6 to 8 minutes; transfer to a paper-towel-lined plate to drain and cool. Repeat with the remaining oil and tofu.
To prepare salad: Toss kale and nutritional yeast in a large bowl. Divide among 4 lidded single-serving containers. Top each with 1/2 cup of the croutons and 1 tablespoon pumpkin seeds. Divide dressing among 4 small lidded containers or jars.
Seal the containers and refrigerate for up to 4 days. Toss each salad with the dressing and top with 1/4 avocado (sliced) just before serving.
To make ahead
Refrigerate for up to 4 days.
Associated Recipe
Caesar Salad with Cashew Dressing & Tofu “Croutons”
Originally appeared: Eatingwell.com, July 2019
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Nutrition Facts(per serving)400Calories28gFat20gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
