Grilled Tofu Caesar Salad
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
1 tin anchovies, packed in olive oil
1 1/2 tablespoons chicken broth
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 cloves garlic
3/4 pound firm tofu, pat dry and cut lengthwise into 4 slices
1/2 teaspoon coarse black pepper
8 slices french bread, 1/2" each
1/4 cup grated Romano cheese
8 cups torn romaine lettuceRecipe
Measure and reserve 2 tbl. of oil from anchovies. Place one of anchovies in a small bowl (cover and refrigerate remaining ones for other use). Add the oil to the anchovy and mash with the back of a spoon. Whisk in the broth, lemon juice and Worcestershire. Cut one of the garlic cloves in half and reserve it. Finely chop the remaining garlic and add to the dressing. Dressing can be made up to 1 day ahead and refrigerated.
Prepare a medium hot bbq or preheat the broiler. Brush about a quarter of the dressing over the tofu, then sprinkle with the pepper. Rub the cut sides of the bread with the cut sides of the 1/2 clove of garlic, then chop the garlic and add it to the dressing. Grill the tofu until golden, turning once during the cooking time, 6-8 minutes. Grill the bread for about 1 minute, turning once, until toasted.
In a bowl, toss the romaine with about half the remaining dressing and half the grated cheese. Transfer to serving plates. Slice the tofu, and arrange on top of the salads. Drizzle with remaining dressing and sprinkle with remaining cheese. Garnish with grilled bread slices. Note: Instead of tofu, 3/4 pound peeled and deveined large shrimp or four small skinless, boneless chicken breasts can be grilled. Shrimp should be threaded on skewers and grilled until opaque, 4-5 minutes. Chicken breasts should be grilled until white throughout, 8-10 minutes, and sliced before adding to the salad. Makes 4 main-dish servings.
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