Here are the following ingredients:
Follow these cooking methods/directions: 1. Combine tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and ¼ tsp (1 mL) pepper in a blender. Blend until smooth and well combined. 2. Pour ¾ cup (175 mL) of the dressing over kale in a large bowl; toss to coat. Transfer remaining dressing to a bowl. Cover and refrigerate kale mixture and remaining dressing separately for 30 minutes. 3. Add romaine lettuce and remaining dressing to kale mixture; toss well to combine. Divide salad evenly among 4 serving plates and garnish with additional Parmesan, lemon wedges and fresh ground pepper to taste.