Suggested Beverage Pairing:
La Crema Sonoma Chardonnay
Preheat oven or a toaster oven to 350°F. Toss the diced bread with the olive oil; then add a pinch of Italian seasoning and bake for 12 to 15 minutes or until golden brown.
To make the dressing, add the garlic cloves to a blender and process until finely minced. Then add the tofu, 4 tbsp. Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, fish sauce or anchovies, pepper and optional garlic salt. Process until well combined.
Wash the romaine and kale thoroughly; pat dry or use a salad spinner. Cut the entire romaine leaf into large, bite size pieces. For the kale, remove the tough inner spine and then finely slice the leaves into tender, ¼ inch slivers. Place the greens into a large salad bowl and toss to mix. Drizzle some dressing over the greens and toss. TIP: It’s always better to start with less dressing - you can always add more.
Top with some croutons and remaining Parmesan cheese and enjoy. For a heartier, main dish salad, add fully cooked, boneless, skinless chicken breast or fish.