Vegan Caesar Salad
Crispy leaves, crunchy croutons, and a creamy dressing.
prep time Overnight/1 hour total time 20 minutes serves 2-3
ingredients
1 medium ciabatta loaf (or other loaf of your choice)
2-3 tbsp olive oil
1 tsp mixed herbs
2 tsp garlic powder
Salt and pepper
Romaine/cos/iceberg lettuce
Handful of cherry tomatoes
Block of tofu
dressing
½ cup (~60g) cashews
1 garlic clove
1½ tbsp white wine vinegar
½ cup (~120ml) plant milk
Juice of 1 lemon
2-3 tbsp olive oil
2 tsp vegan Worcestershire sauce
1/2 tsp onion powder
1 tsp Dijon mustard
1/4 cup (~25g) nutritional yeast
Salt and pepper
method
Soak the cashews overnight, or in boiling water for an hour beforehand. Similarly, drain and press the tofu overnight, or for at least an hour beforehand.
Pre-heat oven to 200°C.
Rip up the ciabatta roughly into bite-sized chunks and add to a baking tray. Drizzle over the olive oil, mixed herbs, and 1 tsp of the garlic powder. Cook in the oven for 8-10 minutes, turning in between (or until golden and crispy).
Meanwhile, prepare your dressing. Drain and rinse the nuts, add to a food processor/blender with the rest of the dressing ingredients, and blend until smooth.
Chop the tofu into cubes and add to a bowl along with a drizzle of olive oil, 1 tsp of garlic powder, salt and pepper. Coat the tofu in all the seasoning.
Heat up a frying pan over medium heat and cook the tofu until golden on all sides.
Chop up the lettuce roughly, half the tomatoes and add to a plate, topping with the tofu and ciabatta. Pour over the dressing and enjoy your vegan caesar salad!
notes
If you fancy, fry the tofu in sesame oil for a nuttier taste.
This dressing recipe tasted just right to me, but if you prefer yours with a cheesier or tangier taste, adjust the ingredient amounts accordingly.
Use the dressing on whatever salad you enjoy, or on top of a buddha bowl!
