Vegan Caesar Salad with Cajun Grilled Tofu
Serves
4
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
3 romaine lettuce hearts
For the tofu:
12 oz (350 g) extra firm tofu, drained, pressed
2 tbsp coconut aminos or soy sauce
1 tbsp Cajun seasoning blend of choice
1 tbsp extra virgin olive oil
12 oz (350 g) extra firm tofu, drained, pressed
2 tbsp coconut aminos or soy sauce
1 tbsp Cajun seasoning blend of choice
1 tbsp extra virgin olive oil
For the Caesar dressing:
1 cup (140 g) raw cashews
1 cup (240 ml) boiling water
2 lemons, juiced
1 tsp nutritional yeast
1 tsp capers
1 tsp caper brine
½ tsp vegan Worcestershire sauce (optional)
1 tsp balsamic vinegar
3 tbsp water
salt and pepper, to taste
1 tbsp grainy Dijon mustard
1 cup (140 g) raw cashews
1 cup (240 ml) boiling water
2 lemons, juiced
1 tsp nutritional yeast
1 tsp capers
1 tsp caper brine
½ tsp vegan Worcestershire sauce (optional)
1 tsp balsamic vinegar
3 tbsp water
salt and pepper, to taste
1 tbsp grainy Dijon mustard
Nutrition
(Per Serving)
Calories
355
Fats
25 g
Protein
16 g
Carbs
16 g
Instructions
- Place raw cashews into medium-sized bowl and pour boiling water over. Cover bowl with plate or lid and set aside for 15 minutes.
- Cut tofu into 8 even slices. In large shallow dish, mix Cajun seasoning, coconut aminos, and oil. Place sliced tofu in dish and cover with marinade. Set aside to marinate for 15 minutes.
- Once cashews have finished soaking, drain and pour into blender. Add lemon juice, nutritional yeast, capers, caper brine, Worcestershire sauce, balsamic vinegar, water, and pinch of salt and pepper. Blend until smooth. Add grainy Dijon mustard and pulse a few times.
- Wash and dry lettuce. Cut or rip into bite-sized pieces and place into large bowl, then mix dressing in.
- Heat cast-iron grill pan or barbecue to medium heat and grill tofu for 2 minutes on each side, or until slightly charred and heated through.
- Serve lettuce and tofu equally between 4 bowls, allowing two slices of tofu per bowl.