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Backyard Buffalo Ranch Caesar Salad

Backyard Buffalo Ranch Caesar Salad

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Terry Romero's Salad Samurai cookbook is fueling us for the month of July! We're excited to share this delicious Buffalo Ranch Caesar Salad - with a creamy cashew-miso dressing, sriracha drenched tofu and crunchy romaine hearts. This will quickly become your staple salad for the rest of the summer!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
407
FAT
17g
CARBOHYDRATES
52g
PROTEIN
19g

INGREDIENTS

  1. 1 package extra firm tofu
  2. 1 1/2 tablespoons olive oil, divided***
  3. 2 tablespoons sriracha*
  4. 1 tablespoon agave syrup *
  5. 2 heads romaine hearts
  6. 3 cups shredded red cabbage
  7. 1 cup shredded carrots
  8. 3 celery stalks
  9. 1/2 cup cashews
  10. 1 lemon, used in two steps
  11. 1 garlic clove, peeled
  12. 2 teaspoons white miso
  13. 2 teaspoons dijon mustard
  14. 1 teaspoon garlic powder**
  15. 1 teaspoon onion powder**
  16. 3 whole wheat pitas (optional for croutons)
  17. *sauce mix
  18. **spice pack
  19. ***not included
  20. 3/4 cup hot water***

TOOLS

  • Baking Sheet
  • 1 Medium Bowl
  • Blender or Food Processor
  • 1 Large Skillet
  • Parchment Paper
  • 1 Large Bowl
  • 2 Small Bowls

INSTRUCTIONS

1
Prep: Preheat the oven to 350. Wash and dry the produce. Drain the tofu and dice into 1/2" cubes. Cover in paper towel and place a cutting board on top to let the excess water drain. Roughly chop the romaine hearts, discarding the roots. Slice the celery into thin slices, discarding the bottoms. Add cashews to a small pot and bring to a boil. Remove from heat and let sit for 10 minutes. Slice the lemon in half and juice into a small bowl, careful to avoid seeds. Line a baking sheet with parchment paper.
2
In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the tofu and sauté until golden on all sides, about 5 minutes.
3
(Optimal step if gluten-free): Tear the pita bread into bite size pieces. Lay flat on a baking sheet lined and bake for 10 minutes, until golden and crispy.
4
Whisk together the sriracha, 1 tablespoon lemon juice and agave in a small bowl. Pour the dressing over the tofu and set aside to marinate.
5
To make the dressing, pour the cashews and their 3/4 cup of the soaking water into a blender. Pulse to combine. Add 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 garlic clove, miso paste, dijon mustard, garlic and onion powder into the blender. Blend until you have a smooth and creamy consistency.
6
Combine the romaine lettuce, cabbage, carrots, and celery to a large bowl. Add the dressing and toss well. Top with tofu and pita croutons. Enjoy!