Vegan Kale Caesar Salad with Tofu Croutons
Swapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein. These crispy tofu croutons originally appeared in Lauren Grant's recipe for Diabetic Living magazine (see Associated Recipes). Lacinato kale, also known as dinosaur kale or Tuscan kale, has flat, dark green-blue leaves--and its tenderness makes it perfect for eating raw, like in this salad.
Ingredients
- 1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes
- ¼ cup lemon juice
- ¼ cup vegan worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons olive oil, divided
- 8 cups chopped lacinato kale
- ¼ cup nutritional yeast
- ¼ cup toasted pumpkin seeds
- ½ cup bottled vegan caesar dressing
- 1 avocado