Lemon-Pepper Tofu
with Spinach Caesar Salad
Lemon-pepper and Parmesan impart this hearty tofu bake with classic Caesar salad flavours. It's simple, convenient and delicious. What more could you ask for?
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)
28 g
Croutons
(Contains: Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Lemon-Pepper Seasoning
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two "square" tofu steaks.) Season with half the Lemon-Pepper Seasoning and salt. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown and crispy, 2-3 min per side.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
Add spinach, croutons and half the dressing to a large bowl. Toss to combine.
Thinly slice tofu. Divide salad between plates. Top with tofu.Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.Squeeze a lemon wedge over top, if desired.
