Caesar Salad With Crispy Tofu Croutons

1. In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.

2. Wrap the agency tofu in paper towels and press out some of the crucial water. In a giant skillet, warmth 1/4 breeze of vegetable oil till vivid. In a bowl, toss the tofu with the cornstarch till covered. Add the cubes to the oil and fry over pretty excessive warmth, turning as soon as, till crisp, about 8 minutes. Utilizing a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.

3. In a giant bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and prime with the last croutons. Sprinkle with Parmigiano and relieve.

Advised Pairing

Zesty Sauvignon Blanc.