In this healthy salad recipe, blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb crouton alternative. Cashews are packed with potassium and iron, but also have more carbs than many other nuts (they have 8 grams per ounce vs. 4 grams for walnuts). Source: Diabetic Living Magazine, Spring 2019

Lauren Grant
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Ingredients

Dressing

Tofu "Croutons"

Salad

Directions

  • To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.

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  • Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, 1/2 tsp. garlic powder, and salt; puree. Set aside.

  • Meanwhile, 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 tsp. oil in a large cast-iron skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6 to 8 minutes; drain.

  • To prepare salad: Combine romaine, cucumber, parsley, and scallions in a large bowl. Add the dressing and toss to coat. Top with the tofu "croutons" and Parmesan.

Nutrition Facts

251 calories; 15.9 g total fat; 7 mg cholesterol; 346 mg sodium. 13.8 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
11/08/2019
I love using tofu as the croutons in this recipe and the cashew dressing is amazing—yum! Read More