Smoked Mackerel and Kale Caesar Salad

Ingredients

• 280g firm tofu, pressed and cut into 1cm cubes, we used The Tofoo Co Naked Organic Extra Firm Tofu

• 1 tbsp olive oil

• 200g chopped kale, we used Ocado Sliced Kale

• 1 little gem lettuce, roughly chopped, we used Ocado Little Gem Lettuce

• 150g smoked mackerel, flaked, we used M&S Hot Smoked Scottish Mackerel

• 100g Greek yoghurt

• 1 garlic clove, crushed or grated

• 2 tbsp soy sauce

• 1 tbsp capers, roughly chopped

• 20g Parmesan, finely grated

• ½ lemon, juiced

Directions

• Step 1

  Preheat the oven to 180°C fan. Toss the tofu cubes and olive oil in a baking tray and cook for 20 mins, tossing halfway, until golden and crispy. Remove and set aside.

• Step 2

  While the tofu is cooking, prepare the dressing. In a small bowl, whisk together the Greek yoghurt, garlic, chopped capers, half of the parmesan, lemon juice and enough water to make a drizzle consistency.

• Step 3

  Combine the kale and little gem lettuce in a large bowl. Add the dressing and toss everything together until the leaves are well coated.

• Step 4

  Divide the dressed leaves between two bowls. Top with the flaked smoked mackerel, the golden tofu croutons, and a sprinkling of the finely grated parmesan.