Ingredients
Scale
FOR THE TOFU:
- 1 block extra firm tofu, drained, pressed and cubed
- Olive oil
- Salt
FOR THE CROUTONS:
- 1 loaf whole wheat bread (unsliced)
- Olive oil
- Salt
FOR THE SALAD:
- 2 large handfuls leafy green lettuce, rinsed
- 1/4 cup crumbled feta cheese
- 2–4 tablespoons creamy caesar dressing (I love Panera’s)
Instructions
FOR THE TOFU:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper
- Place the tofu in a single layer on the prepared baking sheet and drizzle with 1-2 teaspoons olive oil and a sprinkle of salt
- Toss the tofu until well coated
- Bake for 25-30 minutes or until golden brown
FOR THE CROUTONS
- Line a second baking sheet with parchment paper
- Cube the loaf of bread then place in a single layer on the prepared baking sheet
- Drizzle with olive oil and sprinkle with salt, tossing to coat
- Bake for 10-15 minutes or until cubes are golden brown
FOR THE SALAD:
- In a large bowl, layer mixed greens then top with ~1/2 cup of the baked tofu, 1/3 cup of the croutons croutons, feta cheese and caesar dressing.
Notes
You’ll have leftover tofu and croutons so you can make this salad again! Or, make it into a wrap!
Keywords: salad, caesar salad, tofu, vegetarian, lunch
