Vegan Caesar Salad
Guest Chef Recipe
Serves:
Liverpool restaurant's Our Kitchen presents this highly nutritious Caesar Salad. It is crisp, hearty and packed with flavour whilst delivering a super protein punch. Healthy and insanely tasty!
Ingredients:
Caesar Dressing
- 70g raw cashews - soak overnight
- 60ml of water
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tsp mustard
- ½ tsp garlic powder
- 1 tsp vegan Worcestershire sauce
- 2 tsp capers
- 2 garlic cloves crushed
- Large pinch of sea salt and black pepper
Kale
- 1 medium sized bunch of kale
Tofu
- 1 block (400g) of extra firm tofu, drained
- 2 tbsp of coconut oil
Croutons
- 1 day old French bread loaf or similar
- Olive oil
- Garlic powder
Method:
Caesar Dressing
- Soak the cashew nuts overnight, drain then rinse.
- Place into a blender along with the other ingredients, blend on high speed, add more water if required.
- Blend until smooth.
Kale
- Destem and place in a large pan of boiling water, simmer for 3 minutes.
- Remove from water and allow to cool.
Tofu
- Heat 2 tablespoons of coconut oil in a frying pan.
- Cut the tofu into 1 inch thick slices and fry until golden brown then leave to cool.
Croutons
- Pre-heat oven to 190ºC/375ºF/Gas Mark 5.
- Cut the bread into bite size cubes, ½ inch.
- Mix the bread , oil and garlic powder together in a large bowl, ensure all bread cubes are coated.
- Bake for 10-15 mins, turning every 5 minutes until golden brown
- Allow to cool.
Assembly
Place the kale into a serving bowl, add the dressing then scatter with croutons and top with the tofu and vegan parmesan (we like Violiife Prosociano)
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