Steakhouse skewers with hail kale caesar

Salad

• 1 pkg (150 g) soft (silken) tofu (approx. ¾ cup)
• ¼ cup olive oil
• 2 tbsp grated Parmesan cheese (approx.)
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp EACH Dijon mustard and Worcestershire sauce
• 2 cloves garlic, chopped
• ¼ tsp EACH salt and freshly ground black pepper (approx.)
• 6 cups shredded kale
• 4 cups torn Romaine lettuce

Skewers

• ¾ lb (375 g) Beef Kabob Cubes or Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into 1 inch cubes
• 12 cremini or button mushrooms
• 12 cherry or grape tomatoes
• 1 small red onion, cut into chunks
• 2 tbsp EACH oil and grainy Dijon mustard
• 1 tbsp Montreal steak spice

Toast

• 4 thick slices wholegrain bread
• 2 tsp olive oil
• 1 clove garlic, halved

Salad

1. Place tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a blender. Blend until smooth and well combined. Toss ¾ cup dressing with kale (reserve remainder). Cover and chill for 30 minutes.

Skewers

1. Preheat grill to medium-high heat; grease grate well. Whisk oil with mustard and steak spice. Alternate threading steak, mushrooms, tomatoes and onion onto soaked wooden or metal skewers. Brush all over with spice mixture. Grill, turning at least twice, for 8 to 10 minutes for medium-rare doneness.

Toast

1. Brush oil on both sides of each slice of bread. Grill, turning as needed, for 2 to 3 minutes until toasted and well-marked. Cool slightly. Rub warm bread with cut side of garlic.
2. Add romaine lettuce and remaining dressing to kale salad. Toss to combine well. Divide salad evenly among 4 plates. Garnish with additional Parmesan cheese and black pepper. Top with skewers and serve with garlic toast.