Award Winning Vegan Caesar Salad
I gave it an award because it is so good !
Ingredients | |
250 g firm tofu | |
Salt and pepper | |
Oil for frying | |
2 small cos lettuces | |
75g Rocket | |
Fresh asparagus or fresh green beans | |
40g Vegan Parmesan (you can leave this out) |
Dressing | |
50g Cashews soaked 30 min or more | |
1 tsp dijon mustard | |
1 tbsp lemon juice | |
2 tbsp olive oil | |
4 tbsp Water | |
Salt and pepper |
TOFU AND SALAD
Let's do it! | |
1) | Heat a frying pan with coconut oil and fry the tofu until golden brown and crispy on the outside. |
2) | Heat a frying pan with coconut oil and fry the tofu until golden brown and crispy on the outside. |
3) | Meanwhile, wash and roughly chop the cos lettuce mixing the rocket in whole |
DRESSING
1) | Blend cashews, mustard, salt, pepper, lemon, olive oil and water. |
That's the dressing done ! |
ASSEMBELING
- Steam the asparagus or fresh green beans for 5 minutes
- Pour the dressing over the salad and mix well
- Grate the cheese and mix into the salad
- Add the tofu and gently fold in
- Serve with the asparagus or green beans on top