Crispy Tofu Topped Ceasar Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Tofu Topped Ceasar Salad

Crispy Tofu Topped Ceasar Salad

with Portobellos and Garlic Toast

Tags:
Veggie
Allergens:
Soy
Milk
Barley
Wheat
Anchovies
Egg
Mustard
Oats
Rye
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

113 g

Baby Spinach

2 unit(s)

Portobello Mushroom

1 unit(s)

Lemon

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

2 tbsp

Caesar Dressing

(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

sideBannerName

Nutrition Values

Calories630 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber6 g
Protein33 g
Cholesterol35 mg
Sodium1690 mg
Trans Fat0.4 g
Potassium950 mg
Calcium900 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Cut the portobellos into 1/4-inch slices.
  • Juice half the lemon (use the whole lemon for 4 ppl) into a large bowl.
  • Add Plant-Based Caesar Dressing.
  • Season with pepper, then whisk to combine.
  • Set aside.
2
  • Arrange mushrooms on an unlined baking sheet.
  • Season mushrooms with the half the garlic salt and pepper.
  • Bake in the middle of the oven, flipping once halfway through cooking, until fork-tender, 6-8 min. (DQ: TIMING!)
3
  • Meanwhile, cut tofu in half, through the centre, parallel to the cutting board.
  • Pat tofu dry with paper towels.
  • Season with salt and pepper.
  • Add breadcrumbs to a shallow bowl.
  • Spread plant-based mayo all over tofu.
  • Working with one piece of tofu at a time, press both sides into breadcrumbs to coat completely.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil then tofu. Cook, stirring often, until tofu is golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!)
  • Transfer to a clean cutting board.
5
  • Meanwhile, halve rolls.
  • Arrange on a parchment-lined baking sheet, cut-side up.
  • Add 1 tbsp butter (dbl for 4 ppl) to a small bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper., then stir to combine
  • Spread garlic rolls, then sprinkle over 1 tbsp Parmesan (dbl for 4 ppl) over top.
  • Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!) (DQ: TIMING)
6
  • Cut crispy tofu into 1/4-inch slices.
  • Add mushrooms, spinach and remaining Parmesan cheese to the bowl with creamy dressing.
  • Toss to combine.
  • Divide salad between plates.
  • Top with crispy tofu.
  • Serve garlic-toasts on the side.
Meal right image

Explore Similar Recipes

Meal left image