BLT Salad

- Three 3/4-inch-thick slices of rustic white bread, cubed (4 cups) - 3 ounces soft silken tofu - 1/4 cup basil leaves - 2 tablespoons canola oil - 1 tablespoon white wine vinegar - 1/2 small shallot, coarsely chopped - Sea salt and freshly ground black pepper - 4 thick slices of bacon (4 ounces), cut crosswise into 1/2-inch strips - 1 head butter lettuce, torn into bite-size pieces (about 5 cups) - 1 pint organic baby heirloom tomatoes, halved Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.  Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, white wine vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve. Pairs with Pinto Grigio!