Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)

　　

Ingredients

serves 4

　　

Tofu Croutons

1 cake firm tofu (about 16 ounces)

　　1 tablespoon olive oil

　　2 tablespoons soy sauce

　　1 1/2 teaspoons rubbed sage

　　1 tablespoon ground fennel seeds

　　1/4 teaspoon red pepper flakes

　　3 garlic cloves, pressed or minced

　　1 head of romaine lettuce (about 8 cups sliced or torn leaves)

　　Caesar Dressing (page 220)

　　Grated Parmesan or Pecorino Romano cheese (optional)

　　

Step 1

To make the Tofu Croutons, preheat the oven to 450°. Cut the tofu into 1-inch cubes and place them in a single layer in an oiled baking dish. In a small bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.

　　

Step 2

Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.

　　

Step 3

Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.

　　

Serving & menu ideas

Step 4

Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry (page 132).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.