Caesar Salad with Roasted Asian-Flavored Tofu

• 14 ounces tofu extra-firm, 1 package, drained
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons miso paste any kind
• 4 cloves garlic or to taste, minced
• 2 slices bread crusts removed, cut into 1/2-inch cubes, prefer whole wheat
• 1 1/2 teaspoons olive oil
• 1 x salt and black pepper to taste
• 6 tablespoons olive oil, extra-virgin
• 3 tablespoons lemon juice
• 4 teaspoons miso paste
• 1 clove garlic or to taste, minced
• 8 1/2 cups romaine lettuce torn into bite size
• 2 1/2 cups radicchio torn into bite size
• 13 cup parmesan, parmigiano-reggiano cheese, grated

1. Place racks in upper and lower thirds of oven, preheat oven to 425F.
2. Coat a large rimmed baking sheet with cooking spray.
3. For the tofu:
4. Pat tofu dry with a clean kitchen papper towel and cut into 3/4 inch cubes.
5. Mix together lemon juice, miso and garlic in a large bowl until well blended.
6. Gently toss in the tofu until well coated..
7. Arrange the tofu in a single layer on the prepared baking sheet.
8. Bake on the upper oven rack, turning about 3 times, until browned, for about 20 minutes.
9. For the croutons:
10. Add bread, oil, pepper and salt in a medium bowl, and gently toss until well combined.
11. Place in a single layer on a rimmed baking sheet.
12. Bake on the lower oven rack, turning two times, until browned and crisp, for about 14 minutes.
13. For the dressing and salad:
14. Add oil, lemon juice, miso and garlic in a large bowl, and whisk until well blended.
15. Toss in lettuce and radicchio until evenly coated.
16. Top the tofu and croutons, sprinkle with parmesan.
17. Serve.

extrafirm, lemon juice freshly squeezed, kind, garlic, bread crusts, olive oil, salt, olive oil, lemon juice, miso paste, clove garlic, romaine lettuce, radicchio, parmesan

Taken from recipeland.com/recipe/v/caesar-salad-roasted-asian-flav-52162 (may not work)