I have been looking for good salad options for so long, and although this is not the healthiest salad you’ll ever see, it is delicious! I really like eating Caesar salad in a pita pocket, but it is amazing in bowl form too.
Caesar dressing is one of those weird things that vegetarians look at with zero qualms and then read the label and go, “whyyyyy?!” I mean, are the anchovies really necessary? Do they seriously add that much flavor? Just put in more salt instead, it can’t be that different! Unfortunately, after scouring the Whole Foods aisle and even accosting an employee or two, I discovered that nobody appears to have a vegetarian Caesar dressing on the market. Now, one day I am going to come up with an amazing recipe for homemade, vegetarian Caesar dressing. However, with finals coming up next week, yesterday was just not that day.
I used Ken’s Caesar dressing. So for all you vegetarians out there: I know this recipe looks veggie friendly because of the tofu, but the dressing does have fish in it. Also, if you happen to find a vegetarian Caesar dressing, please let me know!!
Tofu Caesar Salad
Serves 2 entrée salads and 4 starters
1 head Romaine lettuce, chopped
1 clove garlic, minced
2 pita pockets (for the croutons)
1/2 pack extra firm tofu
3 tablespoons salted butter
kosher salt and pepper
1/4 cup capers
3 tablespoons olive oil
1 cup parmesan cheese
1 cup Ken’s Caesar dressing
To make the croutons: Preheat the oven to 375°F. Chop the pita bread into little squares.
While the tofu is cooling, fry up the capers in a skillet with the olive oil and the other half of the garlic (you can use the tofu skillet if you don’t want to make a mess). Cook the capers over low heat and stir them until the garlic is browned and the capers are a little shriveled and crispy.