Caesar Salad with Crispy Tofu Croutons

Caesar Salad with Crispy Tofu Croutons

  • Prep: 15 min
  • Cook Time: 8 min
  • Total: 23 min
  • Serving: 4 Servings

Pan-frying cubes of tofu creates a crispy, crouton-like addition to this classic Caesar salad. Serve accompanied by a glass or Pinot Blanc or Merlot Rosé.


  • 6 ounces soft silken tofu, drained
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons fresh lemon juice
  • 1-1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 oil-packed anchovy fillet, drained
  • 1 small garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 14-ounce package firm tofu, drained, dried and cut into 3/4-inch cubes
  • Vegetable oil, for frying
  • 1/2 cup cornstarch
  • 2 romaine hearts, torn into bite-size pieces


  1. Place the silken tofu, olive oil, lemon juice, 1-1/2 tablespoons Parmigiano, anchovy, garlic, Worcestershire, mustard and a few pinches of salt and pepper into a blender and process until smooth.
  2. Put the tofu into a bowl, add the cornstarch and toss to coat.
  3. Place 1/4-inch of vegetable oil into a large sauté pan over medium-high heat. Once the oil begins to shimmer, add the tofu and fry for 8 minutes until crisp, turning once halfway through the cooking time. Remove the pan from the heat and then sprinkle the tofu with salt.
  4. Place the romaine into a salad bowl with the fried tofu and toss the mixture with the dressing to coat. Served topped with some additional cheese.

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