Romaine Salad with Creamy Dressing

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.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 33%
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 8.6g
  • Carbohydrate: 8.9g
  • Fiber: 3.4g
  • Cholesterol: 3mg
  • Iron: 2.2mg
  • Sodium: 330mg
  • Calcium: 103mg


  • 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


  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.
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