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Caesar Salad with Cashew Dressing & Tofu "Croutons"
“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).”
¼ cup raw cashews
3 tablespoons water
2 tablespoons lemon juice
2 teaspoons flaxseed
1½ teaspoons Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
⅛ teaspoon salt
1 (14 to 16 ounce) block extra-firm tofu, drained and cut into ¾-inch cubes
¼ cup lemon juice
¼ cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons olive oil, divided
8 cups chopped romaine lettuce (9 oz.)
1 cup thinly sliced English cucumber
½ cup coarsely chopped fresh parsley
¼ cup thinly sliced scallions
1 ounce shaved Parmesan cheese
1To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
2Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, ½ tsp. garlic powder, and salt; puree. Set aside.
3Meanwhile, 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.
4Whisk 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.
5Heat 1½ 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.
6To 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.