2 Tbsp lemon juice
2 Tbsp miso (see note)
2 clove garlic, minced
- Position racks in upper and lower thirds of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray.
- To prepare tofu: Pat tofu dry and cut into 3/4-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.
2 tsp extra virgin olive oil
¼ tsp freshly ground pepper
⅛ tsp salt
- 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.
Dressing & Salad
3 Tbsp lemon juice
4 tsp miso
1 clove garlic, minced
8 cup torn, bite-size romaine lettuce
2 cup torn, bite-size radicchio
½ cup grated parmesan cheese
- 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.
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.
To Make Ahead: Prepare through Step 3; cover and refrigerate tofu and store croutons airtight at room temperature for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 389
- Calories from fat 261
- Total Fat 29gm 45%
- Sodium 755mg 31%
- Total Carbohydrates 18gm 6%
- Fiber 4gm 16%
- Protein 15gm
- Cholesterol 9mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.