Crispy Tofu and Kale Caesar with Parmesan and Croutons

Ingredients

• 400 g firm tofu
• 200 g curly kale
• 150 g sourdough bread
• 60 g Parmesan
• 100 g Greek yoghurt
• 1 clove garlic
• 1 tbsp Worcestershire sauce
• 4 tbsp olive oil

Method

1. 1

   Press tofu between sheets of kitchen paper with a heavy pan on top for 10 minutes. Cut into 2cm cubes.

2. 2

   Tear sourdough into rough chunks and toss with 2 tbsp olive oil and seasoning. Bake at 200°C for 10 minutes until golden croutons form.

3. 3

   Heat remaining oil in a frying pan over a high heat. Fry tofu cubes for 8–10 minutes, turning, until crispy and golden on all sides.

4. 4

   Strip kale leaves from the tough stems, roughly chop and massage with a pinch of salt for 2 minutes to soften.

5. 5

   Make the dressing by blending Greek yoghurt with crushed garlic, Worcestershire sauce, half the grated Parmesan and 2 tbsp water.

6. 6

   Toss kale with dressing, top with crispy tofu and croutons, and shave remaining Parmesan over the top to serve.