Tofu Caesar Salad

Name: Tofu Caesar Salad
Yield: 2 servings
Ingredients: 150 ml Chicken stock; 2 tsp Light soy sauce; 2 tsp Extra-virgin olive oil; 0.5 tsp Garlic granules; 0.5 tsp Onion granules; 1 tsp Dried sage; 200 g Extra firm tofu; 200 g Curly kale; 1 tbsp Extra-virgin olive oil; 1 tbsp Lemon juice; Salt; Chunky croutons; Cashew parmesan; 4 tbsp Vegan mayo; 4 tbsp Unsweetened soya yoghurt; 1 tbsp Nutritional yeast; 2 tbsp Capers; 1 tbsp Lemon juice; 2 tbsp Liquid from capers; 1 Garlic clove; Salt; Ground black pepper

A vegan version of the classic Caesar salad, with marinated tofu and a plant-based dressing.

Yield2 servings

Ingredients

Marinated Tofu

Kale

To Serve

Caesar Dressing

Directions

1
Mix the stock, soy sauce, oil, garlic and onion granules and dried sage together in a dish or container. Add the tofu strips and mix around gently to coat in the marinade. Leave to marinate for as long as you can.
2
Add all of the ingredients for the dressing to a bowl and whisk well. Add more lemon/vinegar/seasoning as needed.
3
Wash the kale and drain well, spin or pat dry. Add to a large bowl with the evoo, lemon juice and salt. Scrunch and release the kale with your hands continuously until it’s darker in colour and tastes more tender. It should take a few minutes.
4
Brush a griddle pan with oil and put onto a medium-high heat. Add the tofu strips and cook for a few minutes on each side until golden with griddle marks. Once cooked, dip back into the remaining marinade and leave until you’re ready to serve.
5
Toss the kale with the dressing until well coated and then mix through the tofu and croutons. Finish with a sprinkle of cashew parmesan.

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