CAESAR STYLE SALAD
(vegan, can use gluten free croutons)
The tofu is optional, totally delicious - it adds a 'meaty' textural element and a protein boost.
INGREDIENTS
For the Caesar sauce, blend:
1 cup (120g) cashews
1 tbsp (10g) nutritional yeast
1 dst sp (5ml) apple cider vinegar or lemon juice
1 tsp maple syrup
1 dst sp (25g) tahini
Approx 180ml oat milk
Generous pinch sea salt
Around 80g of bread, cut into cubes, or torn into small chunks - we love using ciabatta
1 block firm tofu, pressed for at least 30 mins, (we highly recommend Tofuture brand)
2 Romaine or 4 Little Gem lettuce, washed and cut into chunks
1/2 cucumber, cut into small bite sized chunks
Umami Cashew CRUM (40g plus more for sprinkling)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Serves 4 as a main dish
METHOD
Put your bread cubes into a bowl with a drizzle of olive oil and season with salt and pepper - stir gently to coat the bread. You can either bake in the oven at the this point, or fry in a pan (naughtier, but more of an indulgent flavour!).
Cut pressed tofu into cubes. Add to a pan with a glug of olive oil and season generously with salt & pepper. Fry until golden brown on all sides.
While croutons and tofu are cooking, make your Caesar style dressing. Blend all ingredients in a hand blender (if you have a high speed blender, then all the better - you'll get a really silky smooth dressing). Add a little more milk or a little water if needed to reach a thick pouring consistency.
Add lettuce and cucumber to a big bowl and toss with the Umami Cashew CRUM and your dressing - saving some for drizzling. Arrange in a dish and top with tofu cubes and croutons. Finish with freshly ground black pepper a drizzle of your Caesar dressing and a generous sprinkle of Umami Cashew CRUM.
This Caesar style dressing can be frozen (without potatoes), or kept in the fridge for up to 3 days.