Recipes Salads Caesar Salad Caesar Salad with Crispy Tofu Croutons 5.0 (996) Add your rating & review In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks. Tips from the F&W Test Kitchen More Tofu Dishes By Melissa Rubel Jacobson Updated on March 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Foley Total Time: 30 mins Yield: 4 Ingredients 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 One 14-ounce package firm tofu, drained and cut into 3/4-inch cubes Vegetable oil, for frying 1/2 cup cornstarch 2 romaine hearts (1 pound), torn into bite-size pieces Directions In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper. Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt. In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve. Suggested Pairing Zesty Sauvignon Blanc. Rate it Print