Lemon-Pepper Tofu
with Spinach Caesar Salad- Soy
- Milk
- Wheat
- Egg
- Mustard
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?
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.
