Plant-Based Caesar Salad with Crispy Tofu Croutons

Plant-Based Caesar Salad with Tofu Croutons

Ingredients

2 cloves garlic, chopped
4 ounces Silken Tofu
2 Tablespoons tamari or soy sauce
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons Dijon mustard
2 Tablespoons nutritional yeast
1/4 cup or more vegetable broth or water, as needed
4 ounces extra firm tofu, cut into cubes
1 Tablespoon tamari
2 teaspoons miso of any kind
2 teaspoons rice vinegar
1 head of romaine lettuce or romaine hearts, cut into fine ribbons to equal 8 to 12 cups
Freshly ground black pepper

1
Add the garlic to a blender and process until garlic is finely minced.
2
Add the tofu, tamari, lemon juice, mustard, nutritional yeast and broth or water and blend until there is a thick but pourable dressing. Refrigerate while you make the rest of the salad.
3
In a dish with a lid, combine the tamari, miso and rice vinegar. Add the tofu cubes. Lock on the lid and shake the tofu. Let marinate for 10 minutes or more.
4
Heat the oven to 425° F.
5
Place parchment on a baking sheet. Put the tofu cubes on the sheet and bake for 10 minutes. Turn cubes and bake for another 5 minutes, until the cubes are crispy.
6
Add the lettuce to a big bowl. Pour the chilled dressing over the lettuce. Mix well to combine.
7
Top the salad with the crispy tofu cubes.
8
Add freshly ground black pepper, to taste.