I have zero vegetarian pretenses, but I do try to prepare at least two vegetarian meals a week for my family. We have meat, fish or poultry on the other nights. So I am always looking for something good to make that will satisfy we non-vegetarians. These meals also come in handy whenever we entertain friends who keep kosher.
My sister-in-law made this amazing salad for us recently and shared the recipe with me. The tofu is grilled and very tasty and the salad is healthy, filling and absolutely delicious. If you want to save time, buy the dressing -- it's a creamy Caesar. The recipe comes from:
Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat
by Roberto Martin.
All I can tell you is, you've got to try this!
Blackened Tofu Caesar Salad (Roberto Martin)
- 1 block firm tofu
- Blackening spice
- 2 yellow bell peppers, sliced into medium strips
- 2 red bell peppers, sliced into medium strips
- ½ red onion, sliced to thin strips
- 2 tsps olive oil
- 4 large heads romaine lettuce, cut into strips
Cut the block of tofu into thin rectangles.
Put the strips of tofu on paper towels, on plates. Weight the tofu with several plates. After 15-20 minutes, throw the wet paper towels away. (You’re soaking up the water in the tofu.)
Sprinkle a generous amount of blackening spice on all four sides of tofu slabs. Set aside.
Saute (or grill) the peppers and onions with olive oil.
Saute (or grill) the tofu with olive oil.
Toss everything together with the dressing (I add parmesan cheese):
Caesar Dressing (Puree all these ingredients in a blender)
- Juice of 2 lemons
- 3 garlic cloves, crushed
- 4 TB capers
- Dash of caper brine from the jar
- 4 TB Dijon mustard
- 2 tsp vegan Worcestershire sauce
- 2 TB red wine vinegar
- 1 c mayo (light mayo is good)
- 1 TB ground pepper
- 3 oz extra-virgin olive oil