Loaded Chopped Salad With Creamy Tofu Ranch Recipe
Tofu is the ultimate shape shifter, and here it shows off by disguising itself as a creamy ranch dressing. It tops this hearty main course chopped salad, a concept you can make your own. Watermelon radish and bell pepper, crunchy walnuts, boiled eggs and homemade croutons make for beautiful color and flavor contrasts. Toasting the walnuts is optional, but adds flavor.
Want to add extra protein? Try ahi tuna seared for 1 minute per side, or canned tuna, flaked and seasoned with salt and pepper.
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Storage: Refrigerate the boiled eggs in the shell for up to 5 days in advance. Refrigerate the dressing for up to 3 days; drain any liquid before serving. Make the croutons up to 2 days in advance and store in an airtight container at room temperature.
From Sonja Overhiser and Alex Overhiser, of ACoupleCooks.com.
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Ingredients
measuring cupServings: 2
For the croutons
For the tofu ranch
For assembly
Directions
Time Icon Total: 40 minsStep 1
Make the croutons: Position a rack in the middle of the oven and preheat to 300 degrees. Place the bread cubes on a large rimmed sheet pan and toss with the olive oil, smoked paprika, salt and a generous amount of the black pepper. Spread in a single layer and toast for 12 to 15 minutes, or until crisped and lightly browned.
Step 2
Make the tofu ranch: In a blender, combine the tofu, oil, minced pickle, vinegar, dill, onion powder, garlic, salt and pepper and puree until smooth. You’ll get a smoother consistency from a high-speed blender or immersion blender, but a standard blender does the job, too. (If you don’t have a blender, whisk together the dressing in a bowl: just make sure to mince the dill pickle finely; expect a few chunks.) You should get about 1 cup of dressing. You'll use about 2/3 cup on the salad; refrigerate any remaining dressing and use it for salads or dipping carrot sticks.
Step 3
When you're ready to assemble, peel the eggs and cut them into wedges. Arrange the lettuce, radish, red bell pepper, walnuts, cherry tomatoes and eggs on a large plate. Season lightly with salt and black pepper. Top with the croutons and drizzle with the tofu ranch.
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Nutritional Facts
Per serving (with 1/3 cup ranch)
Calories
550
Fat
41 g
Saturated Fat
6 g
Carbohydrates
28 g
Sodium
520 mg
Cholesterol
365 mg
Protein
23 g
Fiber
5 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Sonja Overhiser and Alex Overhiser, of ACoupleCooks.com.
Tested by Sonja Overhiser and Alex Overhiser.
Published June 20, 2019
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