Breastfeeding Friendly Vegan Caesar Salad with Crispy Tofu
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Learn more →Ingredients
4 servings
For the crispy tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tbsp tamari
- ½ tsp garlic powder
For the dressing
- ½ cup raw cashews, soaked in cold water for at least 15 minutes, then drained
- ¼ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 1 tsp vegan worcestershire sauce
- 1 small garlic clove
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ½ cup vegan parmesan, shredded or shaved
For serving
- 1 cup vegan croutons (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing down with your hands or a heavy pan, until most of the surface moisture is absorbed, about 2 minutes. Cut the tofu into 3/4-inch cubes.
- 2
In a small bowl, whisk together the olive oil, tamari, and garlic powder. Add the tofu cubes and toss until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
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