Black Friday Sale
up to 50% OFF
Black Friday Sale
up to 50% OFF
up to 50% OFF
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
