Some people think every season is salad season but for me it truly begins right now as we step into summer. While I do enjoy a hearty salad in the winter there’s nothing like a cool, crispy and fresh salad made with local produce full of flavour. This vegan caesar-ish salad is Rob’s and my latest salad obsession and it’s been on repeat for the last month or so. Of course I would now love to share it with you in hopes you will enjoy it as much as we do. It’s very simple with romaine lettuce, cucumber and tomato – some of my favourite summer vegetables. The dressing is based on cashew nuts with a tangy and complex flavour with a touch of capers. Along with this I bake some marinated tofu and make croutons for that delicious bread-y crunch. A little confession is that I had never made croutons before this year and now I’m trying to make up for lost time because I have been missing out! Also it’s a great way to use up bread that’s starting to go a little stale and we all know that finding ways to prevent food waste is of the essence. Hope you enjoy the salad and make more croutons!
Malin x
This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Cauliflower and Chickpea Coconut Curry, Kimchi Fried Rice and Roasted Tomato and Garlic Spaghetti.
Vegan Caesar Salad w. Baked Tofu
Serves 4.
INGREDIENTS:
For the salad:
0,5 block marinated tofu
1 large head of romaine lettuce or 2 smaller ones
20-25 cherry tomatoes
0,75 cucumber
2 small handfuls of microgreens, optional
For the croutons:
2-3 slices of bread,depending on the size
0,5 tbsp olive oil
A pinch garlic powder, optional
Salt and black pepper
For the dressing:
0,5 cup raw cashews, soaked for a few hours in cold water or for 15-30 minutes in hot water
0,5 lemon, juice only
1 tbsp nutritional yeast
1 tbsp dijon mustard
0,5 tsp garlic powder
2 tsp capers + 1 tsp of their brining liquid
0,5 cup water
Salt and black pepper, to taste
METHOD:
Preheat your oven to 200 degrees celsius.
Cube your marinated tofu into bite sized pieces. I buy mine pre-marinated, it’s savoury and a little herby, but you can of course marinate your own in some soy sauce and dried herbs. Place your tofu cubes on a lined baking tray. Bake in the oven for roughly 15 minutes or until it turns slightly golden.
Cut your bread into similar sized pieces as your tofu and toss them in the oil, salt and pepper. Place them on a lined baking tray as well and toast in the oven for 10-15 minutes or until golden and crispy.
In the meantime place all the ingredients for the dressing except for the capers in the blender jug of a high speed blender, a nutrininja/nutribullet will work as well. Blend on high until completely smooth and creamy. Pour into a jar. Chop your capers finely and stir them into the dressing.
Cut your romaine lettuce into 3-4 chunks from the top down to the root. Remove the root and then loosen the leaves from each other. Mix the leaves with the dressing in a large mixing bowl and then divide onto 4 plates.
Chop your cucumber the way you like it and half your cherry tomatoes, disperse them across the dressed leaves. Divide your now baked tofu and toasty croutons across the four plates and finish with a sprinkling of micro greens if you are feeling fancy.
This dressing is sooo good. Thanks!