Kimchi Tofu Caesar Salad
Sautéing the kimchi drives off moisture and concentrates its umami into an intense, savory punch that replaces anchovies in a traditional Caesar. Pan-browned tofu cubes develop a crisp shell around their soft interior, standing in for crouton-like protein. The dressing mixes mayonnaise with plain yogurt for a lighter body than classic Caesar, sharpened with lemon juice and garlic. Grated parmesan adds the expected salty depth, and crisp romaine provides the essential crunch that holds the heavy flavors in check. Homemade bread croutons round out the textural contrast.
Adjust Servings
Instructions
- 1
Cut tofu into 2 cm cubes, lightly salt, and pat dry with paper towels.
- 2
Chop kimchi and sauté for 2 minutes to remove moisture, then cool.
- 3
Cube the bread and toast with a little olive oil for 3 minutes to make croutons.
- 4
In the same pan, brown tofu in olive oil for about 3 minutes, turning all sides.
- 5
Mix mayonnaise, yogurt, lemon juice, minced garlic, and half the parmesan for dressing.
- 6
Toss romaine with dressing, then top with tofu, kimchi, croutons, and remaining parmesan.
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