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Prep Time:1 hrTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:1 hrTotal Time:1 hrServings:4Yield:4 servings
Prep Time:1 hr
Prep Time:
1 hr
Total Time:1 hr
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDressing¼cupraw cashews3tablespoonswater2tablespoonslemon juice2teaspoonsflaxseed1 ½teaspoonsDijon mustard1teaspoonanchovy paste1teaspoonWorcestershire sauce½teaspoongarlic powder⅛teaspoonsaltTofu “Croutons"1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes¼cuplemon juice¼cupWorcestershire sauce1teaspoongarlic powder1teaspoononion powder3teaspoonsolive oil, dividedSalad8cupschopped romaine lettuce (9 oz.)1cupthinly sliced English cucumber½cupcoarsely chopped fresh parsley¼cupthinly sliced scallions1ounceshaved Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
Dressing
¼cupraw cashews
3tablespoonswater
2tablespoonslemon juice
2teaspoonsflaxseed
1 ½teaspoonsDijon mustard
1teaspoonanchovy paste
1teaspoonWorcestershire sauce
½teaspoongarlic powder
⅛teaspoonsalt
Tofu “Croutons”
1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes
¼cuplemon juice
¼cupWorcestershire sauce
1teaspoongarlic powder
1teaspoononion powder
3teaspoonsolive oil, divided
Salad
8cupschopped romaine lettuce (9 oz.)
1cupthinly sliced English cucumber
½cupcoarsely chopped fresh parsley
¼cupthinly sliced scallions
1ounceshaved Parmesan cheese
DirectionsTo prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, 1/2 tsp. garlic powder, and salt; puree. Set aside.Meanwhile, prepare tofu “croutons”: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes.Whisk lemon juice, Worcestershire, garlic powder, and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.Heat 1 1/2 tsp. oil in a large cast-iron skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6 to 8 minutes; drain.To prepare salad: Combine romaine, cucumber, parsley, and scallions in a large bowl. Add the dressing and toss to coat. Top with the tofu “croutons” and Parmesan.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, 1/2 tsp. garlic powder, and salt; puree. Set aside.Meanwhile, prepare tofu “croutons”: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes.Whisk lemon juice, Worcestershire, garlic powder, and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.Heat 1 1/2 tsp. oil in a large cast-iron skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6 to 8 minutes; drain.To prepare salad: Combine romaine, cucumber, parsley, and scallions in a large bowl. Add the dressing and toss to coat. Top with the tofu “croutons” and Parmesan.
To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
Drain the cashews and transfer to a blender, along with 3 Tbsp. water, 2 Tbsp. lemon juice, flaxseed, mustard, anchovy paste, 1 tsp. Worcestershire, 1/2 tsp. garlic powder, and salt; puree. Set aside.
Meanwhile, prepare tofu “croutons”: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes.
Whisk lemon juice, Worcestershire, garlic powder, and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.
Heat 1 1/2 tsp. oil in a large cast-iron skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6 to 8 minutes; drain.
To prepare salad: Combine romaine, cucumber, parsley, and scallions in a large bowl. Add the dressing and toss to coat. Top with the tofu “croutons” and Parmesan.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)251Calories16gFat14gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
