Miso Garlic Roasted Tofu Caesar Salad Recipes

MISO CAESAR SALAD

Miso Caesar Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
2 tablespoons miso paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 clove garlic, grated
1/2 cup olive oil
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 head romaine lettuce, chopped (about 4 cups)
1/2 head napa cabbage, shredded (about 2 cups)
1/4 head red cabbage, shredded (about 1 cup)
1/2 cup crispy wontons

Steps:

For the dressing: Whisk together the mayonnaise, miso, lemon juice, mustard, Worcestershire and garlic in a medium bowl. While continuing to whisk, slowly drizzle in the oil until smooth and glossy. Add the Parmesan and stir just to combine. Season with salt and pepper.
For the salad: Toss together the romaine, napa cabbage and red cabbage in a large bowl. Pour half the dressing over the salad and mix with tongs to coat. Taste the salad and add more dressing if you like; store the remaining dressing in an airtight container in the refrigerator.
Transfer the salad to a serving bowl, top with the crispy wontons and serve immediately.

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Vegan Caesar Salad With Crisp Chickpeas image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

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