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Grilled Tofu Caesar Salad


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Grilled Tofu Caesar Salad

For other variations on this protein-rich Caesar salad, substitute shrimp or
chicken for the tofu, if you wish. (See note.)

Servings: 4

Calories: 357

Fat: 16 g

Cholesterol: 8 mg

Sodium: 448 mg

Protein: 22 g

Carbohydrate: 34 g

Fiber: 3 g

* Ingredients:

1 tin (2 ounces) anchovies packed in olive oil

1 tablespoons lower-sodium chicken broth

1 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 garlic cloves

pound firm tofu, patted dry and cut into four lengthwise slices

teaspoon coarsely ground black pepper

8 slices French bread, each about inch thick

8 cups torn romaine lettuce

cup (1 ounce) coarsely grated pecorino Romano cheese

* Directions:

Measure and reserve 2 tablespoons of oil from the anchovies. Place
one of the anchovies in a small bowl. (Cover and refrigerate the
remaining anchovies for another use.) Add the oil to the anchovy
and mash with the back of a spoon. Whisk in the broth, lemon juice,
and Worcestershire sauce. Cut one of the garlic cloves in half and
reserve it. Finely chop the remaining garlic and add it to the
anchovy dressing. (The dressing can be made up to 1 day ahead and

Prepare a medium-hot barbecue fire or preheat the broiler. Brush
about a quarter of the dressing over the tofu, then sprinkle with
the pepper. Rub the cut sides of the bread with the cut sides of
the clove of garlic, then chop the garlic and add it to the
dressing. Grill the tofu until golden, turning once during the
cooking time, 6 to 8 minutes. Grill the bread for about 1 minute,
turning once, until toasted.

In a bowl, toss the romaine with about half of the remaining
dressing and half of the grated cheese. Transfer to serving plates.
Slice the tofu, and arrange on top of the salads. Drizzle with the
remaining dressing and sprinkle with the remaining cheese. Garnish
with the grilled bread slices.

Note: Instead of tofu, pound peeled and deveined large shrimp or
four small skinless, boneless chicken breasts can be grilled. The
shrimp should be threaded on skewers and grilled until opaque, 4 to
5 minutes. Chicken breasts should be grilled until white
throughout, 8 to 10 minutes, and sliced before adding to the salad.


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