Crispy Tofu-Topped Caesar Salad
with Portobellos and Garlic Croutons
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Portabello mushroom • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Baby Spinach
2 unit(s)
Portobello Mushroom
1 unit(s)
Lemon
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Triticale, Soy, Sesame, Walnuts, Oats, Rye)
2 tbsp
Caesar Dressing
(Contains: Milk, Anchovies, Egg, Mustard May contain traces of: Wheat, Sulphites, Soy, Sesame, Crustaceans, Gluten)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Sulphites, Mustard, Soy, Sesame, Crustaceans, Gluten, Fish)
4 tbsp
Italian Breadcrumbs
(Contains: Soy, Milk, Wheat, Barley, Oats, Rye, Sesame May contain traces of: Sulphites, Tree nuts, Triticale, Mustard, Soy, Peanuts, Crustaceans, Fish, Egg)
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Thinly slice mushroom caps and stems into 1/2-inch slices.
- To a large bowl, juice half the lemon (use whole lemon for 4 servings). Add Caesar dressing. Season with pepper, then whisk to combine.
- Cut remaining lemon into wedges.
- On an unlined baking sheet, arrange mushrooms.
- Add 1 tbsp (2 tbsp) oil, the half the garlic salt and pepper. Toss to combine.
- Bake in the middle of the oven for 6-8 min, flipping halfway through, until fork-tender.
- Meanwhile, heat a large non-stick pan over medium.
- Cut tofu in half, parallel to the cutting board. Pat tofu dry with paper towels.
- Season all sides with salt and pepper.
- To a shallow dish, add breadcrumbs. Season with salt and pepper, then stir to combine.
- Spread mayo all over tofu.
- Working with one piece of tofu at a time, press both sides into breadcrumbs to coat completely.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear for 1 min per side, until tofu is golden all over. (TIP: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil for each batch.)
- Transfer to one side of a parchment-lined baking sheet.
- Cut buns into 1-inch pieces.
- To the parchment-lined baking sheet, add bun pieces beside tofu, and toss bun pieces with 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Roast in the middle of the oven for 5-6 min. Stir croutons and flip tofu once halfway through, until croutons are lightly golden and tofu is cooked through.
- Once tofu is cooked through, season with salt.
- Slice crispy tofu into 1/4-inch slices.
- To the bowl with lemony Caesar dressing, add mushrooms, croutons, spinach and Parmesan.
- Toss to combine.
- Divide salad between plates.
- Top with crispy tofu.
- Squeeze lemon wedge over top.
