Romaine Salad with Creamy Dressing

Ingredients

• Dressing:
• 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
• Croutons:
• 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
• Salad:
• 12 cups chopped romaine lettuce
• 2 cups halved cherry tomatoes
• 2 tablespoons grated fresh Parmesan cheese

Preparation

1. To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.
2. 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.
3. To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.