Creamy Kale Caesar Salad
with Crispy Tofu Bites and Mushroom
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya Peut contenir Blé)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
113 g
Jeunes épinards
2 pièce(s)
Champignons portobello
1 pièce(s)
Citron
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
2 cs
Vinaigrette César
(Contient Anchois, Oeuf, Lait, Moutarde Peut contenir Crustacés, Gluten, Sésame, Soya, Sulfites, Blé)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
Informations nutritionnelles
Instructions
- 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.
- 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!)
- 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.
- 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.
- 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)
- 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.