(phase 1-4) serves 2
1 package of non-fat or low fat tofu
Olive oil cooking spray
3 cups broccoli spears from 1 medium head of broccoli
1 large head romaine lettuce, trimmed, washed, and torn into bit…e-sized pieces
2 cups sliced mushrooms
Walden Farms Caesar Dressing
4-8 large Lettuce leaves
Starting at one of the short sides, cut the block of tofu into 6 even rectangles. Arrange several layers of clean dish towels or paper towels on a cutting board and place the tofu in one layer on top. Top with more towels and another cutting board. Weight with some thick cookbooks or a cast iron pan and set aside for at least 30 minutes.
Meanwhile, cook the broccoli: in the bottom of a pot fitted with a steamer basket, bring a few inches of water to boil. Place the broccoli in the basket and steam the broccoli for 5 minutes, under tender-crisp. Sprinkle with sea salt and set aside.
When the tofu has drained/pressed, remove the weights and the towels. Cut each rectangle into eight bite-sized squares. Sprinkle them with sea salt.
Heat a large nonstick frying pan over medium heat and spray with olive oil cooking spray. Add the squares of tofu–only enough so that they cook in one layer with about an inch of space between them–and cook for 5 minutes without disturbing them, until golden brown. Flip the squares with a spatula and cook another 5 minutes, until the second side is golden too. Remove to a paper towel, and repeat with the second batch, adding a little more olive oil spray if needed. Sprinkle all the tofu croutons with sea salt.
Place the romaine in a large mixing bowl with the broccoli and tofu squares. Toss with the about half of the Caesar dressing, adding more dressing to suit your taste. Stir to coat the vegetables. Taste for sea salt and pepper, adding more as needed.
Place a Lettuce leaf wrap on a plate and place about a quarter of the salad (make sure to get plenty of broc and tofu) on one half of the lettuce wrap. Roll the wrap away from you. Repeat with the remaining wraps.