THIS heart-healthy side salad recipe is loaded with soy. It has tofu in the dressing and croutons and uses soybean oil as well.
8 ounces extra-firm tub-style tofu (fresh bean curd)
1 Tbsp soybean cooking oil
2/3 cup firm cubed silken-style tofu (fresh bean curd)
2 Tbsp lemon juice
1 Tbsp water
3 cloves garlic, halved
Minced Garlic, 8 oz
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp ground black pepper
¼ cup soybean cooking oil
10 cups torn romaine
2 cups cut-up red, yellow, and/or orange cherry and/or pear tomatoes
¼ cup pitted kalamata or ripe olives, cut up
¼ cup grated Parmesan cheese
* To prepare Tofu Croutons: Use a paper towel to pat dry extra-firm tofu. Cut into ½-inch cubes. In a large skillet, heat one tablespoon oil over medium-high heat. Carefully add tofu to skillet. Cook tofu cubes, stirring occasionally, about five minutes or until tofu forms a golden crust on all sides. Drain tofu croutons well on paper towels.
* To prepare dressing: In a food processor or blender, combine silken-style tofu, lemon juice, the water, garlic, mustard, salt, and pepper. Cover and process or blend until smooth, scraping down side as needed. With processor or blender running, slowly add the ¼ cup oil in a steady stream. If necessary, stir in additional water to thin dressing. Set aside.
* To serve the salad: In a very large bowl, combine romaine, tomatoes, olives, and Tofu Croutons. Add dressing; toss gently to coat. Sprinkle with Parmesan cheese.