VEGETARIAN CAESAR SALAD WITH BLACKENED TOFU by
CHEF DAN:
Serves
4
INGREDIENTS:
1
(14 Oz) block firm tofu, blackened, cut into 4 equal parts wrap in paper towels,
press out the liquid
1/4-cup
blacking spice (recipe to follow)
3
bell peppers, cored, seeded, halved
1/2-onion,
sliced into thin strips
2
tablespoons olive oil, divided
4
heads romaine lettuce, cut into quarters lengthwise, and then cut crosswise
into 1/2-inch strips
Caesar
dressing (recipe to follow)
Kosher
salt and fresh ground black pepper to taste
BLACKENED
SPICE:
1
tablespoon smoky paprika, 1 teaspoon cayenne pepper, 2 tablespoons (EACH) onion
and garlic powder, 1 tablespoon dried thyme, 2 tablespoons dried oregano, 1 tablespoon
(EACH) kosher salt and black freshly pepper.
Mix
all ingredients together and store in an air-tight container.
DRESSING:
2
tablespoon lemon juice, 3 garlic cloves, minced, 4 tablespoons capers with 1
teaspoon caper brine, 4 tablespoon Dijon mustard, 2 teaspoon Worcestershire
sauce, 2 tablespoons red wine vinegar, 1-1/2-cups mayonnaise, 1 tablespoon freshly
ground black pepper, 3/8-cup olive oil
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
Cut
tofu into 4 equal parts, and then cut into thirds, sprinkle blackening spice
all over tofu.
2.
In
a bowl toss bell peppers, onion, 2 tablespoon olive oil season with salt and pepper.
3.
Placed
peppers and onions on a baking sheet and place in pre-heated oven.
4.
Bake
for 40-45 minutes, or until blackened, place in paper bag.
5.
When
cool remove skin, and cut into strips.
6.
In
a skillet and reaming oil and over medium-high heat and when hot.
7.
Add
seasoned tofu steaks and cook on all
sides, about 2 minutes each
8.
In
a bowl toss the romaine lettuce with enough dressing to coat.
9.
Add
bell peppers, onions and toss again.
10.
Portion
the salad on 4 plates, cut tofu into tofu steaks and place on top of plate of
salad
ENJOY
DAN:
BON-APPETITE!!
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