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Prep
Difficulty
Easy
Time
Estimate
25 mins
Press the tofu. Preheat the oven. Slice and press again. Coat with the egg and parmesan. Bake the tofu. Make the dressing for the salad. Chop the greens and toss with the dressing. If taking on the go, store the tofu separate from the salad. Toss together with you are ready to eat.
A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!
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.
