Tofu Sweet Potato Caesar Salad

Ingredients

• •1 block (14 oz) tofu, extra-firm, pressed and cubed
• •1 large sweet potato, peeled and diced into 1-inch cubes
• •2 heads romaine lettuce, chopped
• •1/2 cup Greek yogurt
• •2 tbsp olive oil, divided
• •3 cloves garlic, minced
• •2 tbsp lemon juice, fresh
• •1 tsp Worcestershire sauce
• •1 cup croutons

Directions

1. 1Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper.
2. 2Spread sweet potato on a baking sheet in a single layer. Roast 25 minutes until tender and caramelized.
3. 3Meanwhile, press tofu dry with paper towels. Cut into 1-inch cubes and season with salt and pepper.
4. 4Heat remaining olive oil in a skillet over medium-high. Fry tofu cubes 3-4 minutes per side until golden.
5. 5Whisk Greek yogurt, garlic, lemon juice, and Worcestershire sauce together until smooth. Season with salt.
6. 6Add a splash of water to thin dressing to a pourable consistency. Taste and adjust seasoning.
7. 7Toss romaine with most of the dressing in a large bowl until evenly coated.
8. 8Top with roasted sweet potato, crispy tofu, and croutons. Drizzle remaining dressing and serve immediately.

💡 Press tofu under a heavy pan for 15 minutes before cooking — the drier it is, the crispier it gets.

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