Ingredients

Tofu

1 14-ounce package extra-firm tofu, drained

2 tablespoons lemon juice

2 tablespoons miso (see Note)

2 cloves garlic, minced

Croutons

2 slices country-style bread, crusts removed, cut into 1/2-inch cubes

2 teaspoons extra-virgin olive oil

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Dressing & Salad

1/3 cup extra-virgin olive oil

3 tablespoons lemon juice

4 teaspoons miso

1 clove garlic, minced

8 cups torn, bite-size romaine lettuce

2 cups torn, bite-size radicchio

1/2 cup grated Parmesan cheese

Preparation

Directions

  1. Position racks in upper and lower thirds of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. To prepare tofu: Pat tofu dry and cut into 3/4-inch cubes. Combine lemon juice, miso and garlic in a large bowl. Add the tofu and gently toss to coat. Spread the tofu in a single layer on the prepared baking sheet. Bake on the upper oven rack, turning two or three times during baking, until browned, for 18 to 20 minutes.
  3. To prepare croutons: Toss bread with oil, pepper and salt in a medium bowl. Spread in a single layer on a rimmed baking sheet. Bake on the lower oven rack, turning two or three times during baking, until browned and crisp, for 12 to 14 minutes.
  4. To prepare dressing & assemble salad: Whisk oil, lemon juice, miso and garlic in a large bowl. Add lettuce, radicchio and Parmesan; toss to coat. Serve topped with the tofu and croutons.

Note: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. It is available in different colors, depending on whether it’s made with barley-, rice- or soy-based mold. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for at least a year. Any type of miso will work in this recipe.

To Make Ahead: Prepare through Step 3; cover and refrigerate tofu and store croutons airtight at room temperature for up to 2 days.