Award Winning Vegan Caesar Salad
 I gave it an award because it is so good !
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| Ingredients | |
| 250 g firm tofu | |
| Salt and pepper | |
| Oil for frying | |
| 2 small cos lettuces | |
| Â | 75g Rocket |
| Fresh asparagus or fresh green beans | |
| 40g Vegan Parmesan (you can leave this out) |
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| Â | 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 |
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TOFU AND SALADÂ
| 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 |
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DRESSING
| 1) | Blend cashews, mustard, salt, pepper, lemon, olive oil and water. |
| Â | That's the dressing done ! |
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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
