Miso-Garlic-Roasted Tofu Caesar Salad

Miso-Garlic-Roasted Tofu Caesar Salad

2 Reviews
From: EatingWell Magazine, May/June 2011

In this hearty version of the classic romaine salad, miso does double duty as a marinade for the roasted tofu and a rich, savory layer in the dressing. There are several varieties of miso available, but the mellow, subtle sweetness of brown rice miso is just unobtrusive enough to blend into the lemony dressing while letting the flavors of the olive oil come through, and just rich enough to add character to otherwise plain-Jane tofu.

Ingredients 4 servings

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  • 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 ½-inch cubes
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • Dressing & Salad
  • ⅓ 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
  • ½ cup grated Parmesan cheese


  • Active

  • Ready In

  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 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.
  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.
  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate tofu and store croutons airtight at room temperature for up to 2 days.
  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: about 2¾ cups
  • Per serving: 354 calories; 28 g fat(5 g sat); 3 g fiber; 13 g carbohydrates; 13 g protein; 163 mcg folate; 9 mg cholesterol; 2 g sugars; 0 g added sugars; 8,292 IU vitamin A; 14 mg vitamin C; 325 mg calcium; 3 mg iron; 728 mg sodium; 488 mg potassium
  • Nutrition Bonus: Vitamin A (166% daily value), Folate (41% dv), Calcium (32% dv), Vitamin C (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 1½ medium-fat meat, 3 fat

Reviews 2

September 03, 2011
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By: lauren.marquez80
so good! I am not even kidding when I tell you I make this salad weekly. I really really love it! I omit the cheese and radicchio, but it is still AMAZING!
May 20, 2011
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By: Mixxie Powers
Very savory and easy to make. My daughters loved this when I made it for them a couple of nights ago. I didn't have any of the prepared salad but I tried the tofu when it came out of the oven and it was delicious and savory. They both want me to make it again soon. This was very easy to make. One note, this is NOT vegetarian if you use parmesan cheese which by law must be made with animal rennet to be labeled Italian Parmesan. It's easy to omit for the strictly vegetarian (like my younger daughter).
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