I'm kicking off June with a super simple salad. Using silken tofu is a great way to mimic the creaminess of a classic Caesar dressing, without using eggs.
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 2 ounces firm silken tofu
- 1 minced garlic clove
- 2 teaspoons olive oil
- 1 tablespoon finely chopped fresh parsley
- 12 cups torn romaine lettuce
- 3 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods)
2. Place the romaine lettuce in a large bowl. Add the tofu mixture and toss to combine. Arrange 1 and 1/2 cups salad on each of 8 plates, and sprinkle each serving with about 1 teaspoon Parmesan sprinkles.
Try serving this salad alongside a polenta casserole; top polenta with canned or fresh tomato sauce (preferably the latter) with fresh basil stirred into the sauce or snipped on top. This combination of polenta and salad has a nice Mediterranean feel to it - just add a crisp (vegan) Italian white wine to round out the meal.
8 servings (1 and 1/2 cups salad, 1 teaspoon Parmesan), Calories 40
There's definitely potential here, but I was a little disappointed. The dressing needed to be much creamier, and next time I would use 4 ounces of silken tofu instead of just 2 ounces. It was also a little bland, so I would increase the parsley and garlic; the notes of lemon juice, however, were just right. Finally, I wanted a little bit of crunch to sink my teeth into, so consider making fresh French bread croutons. This salad is one of the best uses I've come across for vegan Parmesan sprinkles; sometimes their flavor is too bold or distracting, but it worked quite well with such a simple romaine salad.