Romaine Salad with Creamy Dressing

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Firm tofu is a creative stand-in for bread cubes when it comes to topping this salad. For the best results, use silken tofu for a creamy dressing and regular water-packed tofu for the "croutons." Prepare and chill the dressing up to three days ahead.
6 servings (serving size: about 2 cups)


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3/4 cup reduced-fat silken firm tofu
2 tablespoons fresh lemon juice
1 teaspoon low-sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons grated fresh Parmesan cheese
8 ounces reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
12 cups chopped romaine lettuce
2 cups halved cherry tomatoes
2 tablespoons grated fresh Parmesan cheese


To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.

To prepare croutons, press tofu between paper towels until barely moist. Sprinkle tofu with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 10 minutes, browning on all sides.

To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.

Created date

February 2005

Nutritional Information

Calories 93
Caloriesfromfat 33 %
Fat 3.4 g
Satfat 0.7 g
Monofat 0.8 g
Polyfat 1.4 g
Protein 8.6 g
Carbohydrate 8.9 g
Fiber 3.4 g
Cholesterol 3 mg
Iron 2.2 mg
Sodium 330 mg
Calcium 103 mg