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Lilly’s Table

 
 
Parmesan Tofu
© Lillys-Table.com Photo of Kale Caesar
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Kale Caesar

from Kale Caesar Salad with Parmesan Crusted Tofu, the Week of July 6, 2014.
View the next recipe for this meal.

Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.

Ingredients

  • 1 clove garlic, finely minced or crushed
  • 1 lemon, juiced, about 1/4 cup
  • 1 teaspoon dijon mustard
  • 1 tablespoon anchovy paste, or worcestershire sauce
  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • ¼ cup grated parmesan cheese
  • 1 bunch kale, washed and dried
  • 1 cup croutons, homemade, polenta or store-bought

Serving Size: 4 People

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Preparation Instructions

Whisk together the minced garlic and lemon juice.

Wash and dry the kale. Remove the stems. Stack up and thinly slice the kale into shreds.

Add the yogurt, Dijon mustard, anchovy paste or Worcestershire sauce, and plain yogurt to the lemon soaked garlic. Slowly drizzle in the olive oil while whisking. Fold in the grated parmesan cheese.

Toss the dressing with the shredded kale and finish with the croutons. An extra sprinkle of Parmesan doesn’t hurt- especially if you are a cheese lover!