MOOJ Paneer Caesar Salad

Your go-to Caesar, with golden, Cajun-seasoned cubes of MOOJ Classic Paneer where the chicken usually goes. Crisp romaine, crunchy croutons and Parmesan round it out, with about 30g of protein in every bowl.

Ingredients

• 1 block (10 oz) MOOJ Classic Paneer, thawed

• 1 tbsp olive oil

• 2 tsp Cajun seasoning, or your favorite seasoning

• 2 large heads romaine lettuce, chopped (about 10 cups)

• 2 cups croutons

• ½ cup shredded Parmesan

• ½ cup Caesar dressing

To Prepare

1. Soak the paneer. Cut the paneer into ½-inch cubes. Place them in a bowl of warm (not hot) water and let soak for 10 minutes. This keeps the paneer soft and tender.

2. Build the salad. While the paneer soaks, add the chopped romaine, croutons and shredded Parmesan to a large bowl.

3. Drain and dry. Drain the paneer and pat the cubes very dry with paper towels so they brown well and don't splatter in the pan.

4. Season and sear. Heat the olive oil in a large skillet over medium heat. Add the paneer in a single layer and sprinkle with the Cajun seasoning. Cook 3 to 5 minutes, turning occasionally, until lightly browned on a few sides.

5. Toss and serve. Add the warm paneer to the salad bowl, top with Caesar dressing, toss and serve right away.

Tips

Make it your own

• Pick your seasoning: Cajun is our favorite, but garlic powder with cracked black pepper, smoked paprika, or Italian seasoning all work. Many blends are salty, so go easy on any extra salt.

• If you're super cool, make it a wrap: Pile the dressed salad and paneer into a large tortilla, roll it up tight, and slice it in half.

• Meal prep: Store the paneer, greens, croutons and dressing separately, and combine just before eating so everything stays crisp. The paneer is good warm or cold.

Nutrition (per serving)

Nutrition is an estimate and will vary with your choice of dressing and croutons.