Plant Based Caesary Salad with Tofu Croutons_resized

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

Instructions

  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.