Caesar Salad with Cashew
Dressing & Tofu “Croutons”
ACTIVE: 1 hr. TOTAL: 1 hr.
14g CARB
Blended cashews and fl axseed take the place
of oil in this dressing, while seasoned tofu
works as a lower-carb crouton alternative.
Dressing
¼ cup raw cashews
3 Tbsp. water
2 Tbsp. lemon juice
2 tsp. fl axseed
1½ tsp. Dijon mustard
1 tsp. anchovy paste
1 tsp. Worcestershire sauce
½ tsp. garlic powder
⅛ tsp. salt
Tofu “Croutons”
1 14- to 16-ounce block extra-fi rm tofu,
drained and cut into ¾-inch cubes
¼ cup lemon juice
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
3 tsp. olive oil, divided
Salad
8 cups chopped romaine lettuce (9 oz.)
1 cup thinly sliced English cucumber
½ cup coarsely chopped fresh parsley
¼ cup thinly sliced scallions
1 oz. shaved Parmesan cheese
- To prepare dressing: Place cashews in
a small bowl and add enough hot water to
cover. Soak for at least 30 minutes.
- Drain the cashews and transfer to a
blender, along with 3 Tbsp. water, 2 Tbsp.
lemon juice, fl axseed, mustard, anchovy
paste, 1 tsp. Worcestershire, ½ tsp. garlic
powder, and salt; puree. Set aside.
- Meanwhile, prepare tofu “croutons”: Ar-
range tofu on a baking sheet between layers
of paper towels. Top with another pan, place a
heavy can on top and let drain for 15 minutes.
- Whisk lemon juice, Worcestershire, garlic
powder, and onion powder in a large bowl.
Add the tofu and toss to coat. Let stand for
15 minutes or refrigerate for up to 2 hours.
Transfer the tofu to a plate, discarding liquid.
- Heat 1½ tsp. oil in a large cast-iron skillet
over medium heat until shimmering. Cook
the tofu in two batches until golden and
crisp on all sides, 6 to 8 minutes; drain.
- To prepare salad: Combine romaine,
cucumber, parsley, and scallions in a large
bowl. Add the dressing and toss to coat. Top
with the tofu “croutons” and Parmesan.
SERVES 4: 2 cups salad + ⅓ cup tofu “croutons” each
CAL 251, CARB 14g (fi ber 4g, sugars 3g), FAT 16g
(sat. fat 3g), PROTEIN 16g, CHOL 7mg, SODIUM 346mg,
POTASSIUM 380mg.
CASHEW
Cashews are packed
with potassium and
iron, but also have more
carbs than many other
nuts (they have 8g per
oz. vs. 4g for walnuts).
76 DI A BETIC LI V ING / SPR ING 2019
