Happy Friday! What a week it has been. We are suppose to get a foot of snow between now and tomorrow. Sounds like the perfect time for movies and baking! Going to try and make a gluten free loaf of bread. Will keep you all posted on if it’s a success or total failure. I’m obviously over snow, but might as well make the best of it!
For today I have a twist on the classic Buffalo chicken tender salad. My Kale Caesar salad is easy to make and can be prepared ahead of time. I have yet to master the magic of soft Kale (like at Sweetgreens!), so if you have a trick that works, share them in the comments. The Kale on this is crispy. You can blanch the Kale ahead of time to soften it or you can let it sit in the dressing for an hour or two in the fridge. By omitting the egg and cheese this could be vegan, but cheese is too amazing, am I right?! #lactoseintolerantproblems
Alright, onto the recipe!
Kale Caesar Salad with Crispy Tofu
Ingredients for Dressing:
1/2 Lemon, juiced
1/2 Cup Olive Oil
2 Garlic Cloves
1/3 Cup Dijon Mustard
1 Poached Egg
1/2 cup Parmesan Cheese, grated
1/4 Cup Tofu (you will use the remaining Tofu to make your Crispy Tofu)
Directions for Dressing:
Blend all of the ingredients in your cuisinart (or blender) until smooth. Season as necessary. So easy!
Ingredients for salad:
1 bunch of Kale
Homemade Caesar Dressing
Directions for salad:
Using a pairing knife run the knife down the stalk of the Kale to cut the leaves off. Cut the ribs out and cut into bite size pieces. Place in a large bowl of cold water. Swirl to clean leaves and let rest for 5 minutes. Dry Kale using a salad spinner. Place kale in a large bowl. Add 3/4 of Caesar dressing. Mix with tongs. Top with grated Parmesan Cheese (the more the better!). Place in fridge for an hour or two.
Ingredients for Tofu:
1 Pack Extra Firm Tofu
1/4 Cup Corn Starch
1/3 Cup Corn Meal
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/2 Tsp Paprika
Bleu Cheese Crumbles
Directions for Crispy Tofu:
Preheat your oven to 425 degrees. Using a deep pot, heat up the vegetable oil, about 1″ in depth in your pot. Cut your Tofu in half width wise. Set the Tofu on several sheets of paper towels. Place paper towels on top and blotch gently. Let sit for 10 minutes.
Prepare dry ingredients in a shallow dish. Cut the Tofu into 1/2″ width sticks. Roll sticks in the dry ingredient mixture. After letting stock dry for a few minutes. Roll in mixture again. Fry Tofu sticks 4 minutes per a side on medium low heat. You do not want them to burn.
Place cooking rack on sheet tray and place fried tofu sticks on the cooling rack. Place in oven and bake for 10 minutes.
Meanwhile, if you have a shallot or red onion laying around, slice it thin, throw it in the remaining batter and fry! Let them air dry and fry again! When the Tofu sticks are done, place them in a bowl and toss with your favorite hot sauce or Buffalo sauce.
Time to put your salad together!
Start with your dressed Kale first. Add bleu cheese crumbles, your fried onions, and Tofu. Boom! So good! Enjoy ☺