Wow, was this good! And it was a lot easier to make than I thought it would be! My 8 year old preferred his tofu and salad separate, so I gave him a little bit of salad, and then he wanted to make a sandwich with the tofu (tofu, mustard, and baby spinach). There was some tofu left over (I used two blocks), and I can’t wait to add them to my lunch salad today. When husband first tasted the dressing (that I had made earlier in the day), he thought it was too strong, and told me to “thin it out”, but I didn’t, because I knew I would be mixing it up in the lettuce and it wouldn’t be as strong. And I was right (of course). Husband said several times during dinner “Wow, this is really good.”
Blackened Tofu Caesar Salad
(Vegan Cooking for Carnivores, Roberto Martin)
one 14-16 ounce block of firm organic tofu
2 yellow bell peppers, cored, seeded, and sliced into med. strips
2 red bell peppers, cored, seeded, and sliced into med. strips
1/2 red onion, sliced into thin strips
2 tsp extra-virgin olive oil
4 large heads romaine lettuce, cored, cut into quarters lengthwise, then cut crosswise into 1/2″ strips, washed and spun dry
salt and pepper
Cut the block of tofu into 4 equal rectangles, then squeeze the tofu between paper towels to get rid of water (put something heavy on top). Sprinkle a generous amount of the blackening spice on all four sides of each piece of tofu. Place the seasoned tofu slabs on a plate and set aside.
In a medium bowl, toss the bell peppers, onion, and 1 tsp of the olive oil.
Season to taste with salt and pepper.
Preheat a saute or grill pan until blazing hot. Add the bell peppers and onions to the pan and grill, tossing, until they are soft and charred. Place the peppers in a small bowl and allow them to cool to room temperature.
Heat a medium saute pan over high heat, add the remaining olive oil, and wait until it shimmers. Add the seasoned tofu steaks and cook on all sides, about 2 minutes each. Remove the pan from the heat and set the tofu aside.
In a large bowl, toss the romaine lettuce with enough of the dressing to coat. Add the bell peppers and toss again. Portion the salad evenly among four large plates or shallow bowls. Cut each tofu steak into slices and place them on top of the salad.
Juice of 2 lemons
3 garlic cloves, crushed
4 TB capers
Dash of caper brine from the jar
4 TB Dijon mustard
2 tsp vegan Worcestershire sauce
2 TB red wine vinegar
1 c mayo (light mayo is good)
1 TB ground pepper
3 oz extra-virgin olive oil
Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks. Makes 2.5 cups dressing.