Caesar – Ish Bowl Recipe

Press and prepare tofu

Drain the 14 oz block of extra-firm tofu and press it for at least 15–20 minutes to remove excess water. After pressing, slice tofu into 8 slabs roughly 1/2" thick (or into 1/2" cubes if you prefer smaller pieces).

Marinate tofu

In a shallow dish or bowl, whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp olive oil, 1 tsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add tofu pieces and gently toss to coat. Let marinate at room temperature 10–15 minutes (or refrigerate 30+ minutes for more flavor).

Roast the tofu

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Arrange marinated tofu pieces in a single layer and reserve any leftover marinade. Roast 20–25 minutes, flipping once halfway, until edges are golden and slightly crisp. If using leftover marinade, brush it onto tofu during the last 5 minutes of roasting.

While the tofu roasts, combine 2 tbsp maple syrup, 1 tbsp sriracha, 1/2 tbsp soy sauce and 1 tsp water in a small bowl. Stir until smooth. When tofu is out of the oven, brush or spoon the glaze evenly over each piece. Return to oven for 2–3 minutes to set the glaze (optional) or brush glaze on warm tofu just before assembling.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp buttermilk, 2 tbsp chopped dill, 1 tbsp chopped chives, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk to desired consistency. Chill until ready to use.

Prepare the salad base by placing 6 cups mixed leafy greens in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper and toss gently to combine.

If using croutons, add 3/4 cup croutons and 1/4 cup shaved Parmesan to the salad and toss again. Reserve some Parmesan for topping if desired.

To assemble bowls: Divide the dressed greens among 4 bowls (about 1.5 cups greens per serving). Place 2 roasted-and-glazed tofu slabs on top of each bowl (or an equivalent portion if cubed). Drizzle 1–2 tbsp dilly ranch dressing over each bowl and finish with extra shaved Parmesan, a sprinkle of chopped dill or chives, and a small drizzle of extra sriracha if you like it spicy. Serve with lemon wedges.

To make wraps (optional): Warm 4 large tortillas briefly in a dry skillet or microwave until pliable. Brush lightly with 1 tsp olive oil. Place a portion of the mixed greens, 2 tofu slabs (or cubed tofu), a spoonful of dilly ranch and a light sprinkle of Parmesan in each tortilla. Fold or roll tightly and toast seam-side down in a skillet over medium heat 1–2 minutes per side to seal and warm. Cut in half and serve immediately.

Taste and adjust: offer lemon wedges to squeeze over bowls or wraps, and extra dill, chives or sriracha to garnish. Serve warm tofu with crisp greens and creamy dilly ranch for a Caesar-ish bowl with maple-sriracha heat.