with Creamy Lemon-Pepper Dressing
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Cucumber • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Caesar Dressing
4 tbsp
Lemon-Pepper Seasoning
3 g
Lemon
1 unit(s)
Ciabatta Roll
1 unit(s)
Garlic Spread
2 tbsp
Mini Cucumber
1 unit(s)
Spring Mix
113 g
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Cut cucumber into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and 1 tsp (2 tsp) Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high. When hot, add half the garlic spread, then swirl the pan to melt.
- Add tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. (NOTE: Don't crowd the pan; cook in 2 batches if needed.)
- Transfer tofu to a plate.
- To large bowl, add Caesar dressing, 1/2 tsp (1 tsp) Lemon-Pepper Seasoning and 2 tsp (4 tsp) lemon juice. Whisk to combine.
- Add half the Parmesan, cucumbers and spring mix. Toss to combine.
- Carefully wipe the pan clean.
- Heat the pan over medium. When hot, add ciabatta pieces. Toast 4-6 min, stirring occasionally, until golden on all sides.
- Remove the pan from heat.
- Add remaining garlic spread.
- Toss to coat ciabatta croutons with garlic spread.
- To the bowl with salad, add half the croutons, then toss to combine.
- Divide Caesar salad between plates.
- Top with remaining croutons, then tofu.
- Sprinkle with remaining Parmesan.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season shrimp.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
600
kcal
Calories
40
g
Fat
9
g
Saturated Fat
33
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
25
g
Protein
10
mg
Cholesterol
1140
mg
Sodium
0.4
g
Trans Fat
400
mg
Potassium
700
mg
Calcium
5
mg
Iron
