What you'll be getting:

Vegan Caesar Salad

Per Serving

5 oz extra firm tofu

100 g pre-oiled and seasoned croutons (Big River Puliese)

1.5 c romaine lettuce

1/4 c vegan Caesar salad dressing -forgot to put it in the picture, sorry

(ingredients: garbanzo beans, tahini, lemon juice, grapeseed oil, capers, garlic, dry mustard, water, salt and pepper)

Equipment needed: lined sheet pan, salad bowl 

Preheat oven to 350. 

When your oven has reached 350, place tofu and croutons on a lined sheet pan and bake for 20 minutes. 

When the timer has finished, remove the croutons and tofu. Flip the croutons over to make sure they are nicely toasted. 

Put the salad dressing in a bowl large enough for all the ingredients. 

Add lettuce, tofu and croutons. I like to put the salad dressing on the bottom of the bowl because it doesn't way down the lettuce as much. Toss with tongs, spatula or fork right before plating. 

I know that "Vegan" Caesar salad is a bit of an oxymoron, What makes a Caesar salad is eggs, anchovies, and cheese, and then normally topped with chicken, right? But this salad dressing is creamy, with just the right amount of spice and garlic added to it. The capers bring out the salty sea flavor that you would get from the anchovies and the chickpeas and tahini give the creaminess that you would get from the eggs, and nutritional yeast gives a cheesy flavor without the cheese. I don't really like vegan "cheeses", so I left vegan parmesan off of the salad, but if you have some at home and would like to add it, by all means sprinkle some on top to finish the salad. It really doesn't need it though. I hope you enjoy, from start to finish this salad took just over 20 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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