Photo Credit: Jennifer Olson
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How this worksServings: 8 people
Calories: 230kcal
Ingredients
- 2 packages tofu (14-ounce)
- 2 teaspoons salt
- 2½ teaspoons garlic powder
- 1½ teaspoons cayenne powder
- 2 heads romaine lettuce
- 2 bunches kale
- 12 cherry tomatoes, halved
- 1 red pepper, thick slices
- Olive oil
- 1 cup cornstarch
Dressing
- ⅓ cup buffalo sauce
- ¼ cup reduced-sodium tamari
- 1 tablespoon black pepper
- 2 teaspoons salt
- 3 garlic cloves
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- Water, as needed
Instructions
- Drain tofu and cut into ½-inch cubes. Add salt, garlic powder and cayenne powder. Combine and let marinate 10 minutes.
- Wash lettuce and kale. Dry. Chop romaine heads in half lengthwise; set aside.
- Heat a medium skillet with olive oil. Coat tofu with corn starch, and sauté until crispy and lightly browned. Let cool.
- Turn oven broiler to low. Lightly oil a foil-lined baking sheet. Place the halved romaine heads and cherry tomatoes cut-side down on baking sheet; also place sliced red pepper and kale leaves. Season with salt and pepper. Broil for 2 minutes, keeping a close watch. Flip everything over and broil 2 more minutes until charred to your liking. Transfer broiled vegetables to a platter. Top with tofu croutons.
- For dressing, combine all ingredients except water. Add water only as needed for preferred consistency.
- Drizzle dressing over salad ingredients, and serve.
Nutrition
Calories: 230kcal
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