Vegan Caesar Salad
All time classic salad recipe just got even classier…and healthier!
Infuse your meals with a side of great tasting freshness.
2 oz extra firm silken tofu
1/3 cup fresh squeezed lemon juice
1/4 cup vegenaise
2 cloves garlic
2 tsp capers
2 tsp white mellow miso
1/3 cup olive oil
1 tsp Dijon mustard
1 tsp vegan Worcestershire sauce
Nori strips (optional)
6 slices whole grain bread, cubed
1/2 cup olive oil
1 tsp dried basil
1 tsp garlic powder
1 head of romaine lettuce, coarsely chopped and chilled in large serving bowl
Croutons: Preheat oven to 375 degrees.
In a medium sized bowl, toss together bread, basil, garlic powder and olive oil.
Toss lightly until coated.
Place on cookie sheet and bake for approx 15-20 minutes or until golden brown, turning once.
Let cool to room temperature.
Dressing: In a blender combine tofu, lemon juice, Vegenaise, garlic, capers, miso, salt and pepper (to taste), olive oil, Dijon, and Worcestershire sauce.
Pour dressing over chilled romaine and add croutons.
Toss lightly and serve chilled.