A Cesar and a caprese salad walk into a bowl....
For the salad:
1 head romaine, chopped
1 pint cherry or grape tomatoes, halved
6 ounces fresh mozzarella pearls, halved (about 1/2 cup)
1 block tofu, pressed*
For the pesto:
2 c fresh basil leaves
2 cloves garlic
1/2 tsp sea salt
2 Tbsp walnuts
2 Tbsp olive oil
*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.
Cut tofu into 1/2 inch cubes once pressed. Cook in a large saucepan, tossing frequently, for 10-15 minutes, or until it begins to brown.
Meanwhile, toss salad ingredients in a large bowl. Then, combine pesto ingredients in a small food processor. Pulse until smooth.
Once tofu is cool, add to salad bowl, toss with pesto.
Serves 2-3 as a main. 4-6 as a side.
Inspired by The High Protein Vegetarian Cookbook, by Katie Parker.