Caesar-Style Tofu Salad

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* Exported from MasterCook *

 

Caesar-Style Tofu Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 54

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Dressings Salads, Main Dish

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon instant vegetable bouillon granules

1/3 cup boiling water

1 egg

2 tablespoons lemon juice

1 tablespoon olive oil

1 small garlic clove -- minced

1/8 teaspoon pepper

1 dash Worcestershire sauce

8 cups torn romaine

2 medium carrots

cut into thin strips

1 green onion -- thinly sliced

(2 tablespoons)

6 Melba toast rounds -- broken (1 ounce)

1/4 cup finely shredded Parmesan cheese

Freshly ground black pepper

10 1/2 ounces packaged firm or extra-firm tofu -- (fresh bean curd)

drained and cubed

 

Besides providing protein, the mild tofu absorbs and helps distribute the

flavors of the lemony dressing.

 

For dressing, dissolve bouillon granules in boiling water. Let stand 10

minutes or until cooled to room temperature. In a blender container or

food processor bowl, combine the bouillon mixture, egg, lemon juice, olive

oil, garlic, the 1/8 teaspoon pepper, and the Worcestershire sauce. Cover

and blend or process until smooth.

 

Transfer dressing to a small saucepan. Cook and stir the dressing over low

heat for 8 to 10 minutes or until thickened. Do not boil. Transfer to a

small howl. Cover surface with plastic wrap and chill for 2 to 24 hours.

 

To serve, in a large bowl combine the romaine, carrots, green onion, broken

Melba toast, and Parmesan cheese. Pour dressing over salad, tossing

lightly to coat. Arrange the salad on a large platter. Sprinkle freshly

ground pepper over salad. Place tofu cubes atop salad. Makes 4 main-dish

servings.

 

Preparation time: 20 minutes. Chilling time: 2 hours.

 

Per serving: 246 Calories; 13 G Total fat; 2 G Saturated fat; 58 MG

Cholesterol; 282 MG Sodium; 16 G Carbohydrate; 4 G Fiber; 20 G

Protein. Exchanges: 3 starch, 2 lean meat, 1 fat.

 

 

 

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