Caesar Salad with Tofu Chicken

Serves 4 | Prep Time: 40 min | Cook Time: 25 min
In the words of Julius Caesar: I came, I saw, I conquered…and I ate some tofu chicken Caesar salad!
Almond Bacon:
2 tablespoons nutritional yeast
2 tablespoons soy sauce
2 tablespoons liquid smoke
2 tablespoons maple syrup
1½ tablespoons vegetable oil
¾ cup (75 g) slivered almonds
Tofu Chicken:
1 (1 lb/450 g) block firm tofu
Salt
⅓ cup (40 g) cornstarch
2 tablespoons nutritional yeast
½ teaspoon dried sage
½ cup (125 mL) plant milk
¾ cup (90 g) breadcrumbs
Dressing:
½ cup (125 mL) olive oil
¼ cup (60 mL) canola oil
3 tablespoons Dijon mustard
3 tablespoons drained capers, chopped
2 tablespoons maple syrup
1 tablespoon vegan Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Tabasco sauce or hot sauce
2 cloves garlic, minced
Salt and black pepper, to taste
Croutons:
3 tablespoons olive oil
½ baguette, cut into cubes
2 heads Romaine lettuce, whole or torn, for serving
For the Almond Bacon:
1. In a bowl, combine the nutritional yeast, soy sauce, liquid smoke, maple syrup, and oil.
2. Line a baking sheet with parchment paper.
3. In a skillet over medium-high heat, toast the almonds for 4 to 5 minutes, stirring constantly. Add the toasted almonds to the wet ingredients, stirring to coat.
4. Spread the almonds on the prepared sheet and let cool completely.
For the Tofu Chicken:

Preheat the oven to 375°F (190°C). Generously grease a baking sheet with oil.
6. Slice the tofu into sticks and season generously with salt. Set aside.
7. In a bowl, combine the cornstarch, nutritional yeast, and sage. Pour the milk into a second bowl and place the breadcrumbs in a third bowl. Dredge each tofu stick in the cornstarch mixture, then quickly dip into the milk, then coat with breadcrumbs.
8. Place the tofu sticks on the prepared sheet and bake for 15 to 20 minutes or until golden, flipping the sticks halfway through.
For the Dressing:
9. Place all the ingredients in a bowl.
10. Using an immersion blender or whisk, blend until smooth. Set aside.
For the Croutons:
11. In a skillet over medium-high heat, heat the oil.
12. Add the baguette cubes and sauté for about 5 minutes or until the croutons are golden brown on all sides. Set aside.
To Serve:
13. Place the Romaine lettuce in a large bowl.
14. Add the dressing, tofu chicken, almond bacon, and croutons and toss to combine.

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