Richard Blais' Kale Caesar Salad With Tofu Dressing

Ingredients

Cooking Directions

To make the dressing, puree the tofu in a blender until smooth and thick.

Add half of the lemon zest, two thirds of the Parmesan cheese and the remaining ingredients -- except the kale and

croutons.

Toss the kale with the blended dressing and top with the remaining cheese, croutons and lemon zest.

NOTE: You can omit anchovy and use vegan Worshtershire sauce for a vegan option. Add a touch of water if the tofu is too thick. Drain the dressing for a bit if too loose.

This recipe was styled by chef Karen Pickus for Good Morning America.