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Wasabi Caesar Salad with Sesame-Tofu Croutons
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Description
Wasabi Caesar Salad with Sesame-Tofu Croutons: dairy- and anchovy-free and so tasty!
Ingredients
- FOR THE CROUTONS:
- 8 ounces, weight Extra Firm Tofu
- 1 Tablespoon Sesame Oil
- 3 cloves Garlic, Minced
- 1 Tablespoon Tamari Or Soy Sauce
- ½ cups Panko Breadcrumbs
- ⅛ teaspoons Ground Sea Salt
- ⅛ teaspoons Freshly Ground Black Pepper
- FOR THE DRESSING:
- ¾ cups Raw Cashews, Soaked In Water At Least 3-4 Hours (Preferably Overnight), Drained
- 1 Tablespoon Tahini
- 1 teaspoon Wasabi Paste
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 2 teaspoons Tamari Or Soy Sauce
- 2 teaspoons Lemon Juice
- 1 Tablespoon Olive Oil
- 1 teaspoon Caper Juice (juice From Jar Of Capers)
- ¼ cups Water
- FOR THE SALAD:
- 3 Romaine Lettuce Hearts, Broken Into Pieces
Preparation
For the croutons:
Preheat oven to 400ºF. Cut tofu into ½-inch cubes, pat dry with a few paper towels (being careful not to smash them). Add tofu into a medium bowl. Add oil, garlic, tamari, panko breadcrumbs, sea salt and pepper, and stir to coat.
Place tofu cubes in a single layer on a baking sheet and bake at 400ºF for 25–30 minutes, stirring occasionally until tofu is brown and firm.
For the Caesar dressing:
Add all dressing ingredients into a food processor or blender. Blend until creamy.
For the salad:
Into a large bowl, add romaine lettuce. Drizzle with dressing, adding ½ cup at a time then stirring until desired taste is reached. Top with croutons and serve immediately.
Note: If you are not planning to serve immediately, keep dressing separate until ready to serve.
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