(Makes about 2 cups)
6-8 cloves of garlic (depending on size and your tolerance for garlic)
1 cup of oil of choice (I use avocado or olive oil)
1 - 530g pkg silken tofu, drained
1/2 cup nutritional yeast
3 TBS lemon juice
2 TBS balsamic vinegar (can sub red wine vinegar)
4 tsps dry mustard (can sub 2 TBS prepared yellow mustard)
2 tsps sea salt
1 tsp vegan Worcestershire sauce (if you've got it)
1/2 tsp ground black pepper
Combine all ingredients in a blender & blend until smooth. Refrigerate until ready to use or up to one week.
THE TOFU CROUTONS:
350g extra firm tofu
1 tsp garlic powder
1 TBS cornstarch
2 TBS nutritional yeast
2 TBS soy sauce
1 TBS oil of choice
Preheat oven to 400°F.
Squeeze excess liquid from the tofu, then chop into 1 cm cubes.
Toss tofu cubes with all other ingredients in a medium mixing bowl.
Spread evenly onto a lined baking sheet.
Bake for 25-35 minutes, tossing halfway.
Note: Cook times will vary based on the amount of liquid you didn't squeeze out of the tofu and your ability to eyeball a centimeter. Just keep baking until desired crispiness.
Combine the romaine lettuce with any other fixin's of your choice (sunflower seeds, cucumber slices, etc. - who cares if it's not traditional for a Caesar Salad, you're already changing that by making it vegan and adding tofu so you may as well live a little.).
Add dressing & tofu croutons and mix well.
Note: I prefer to add the croutons when they're fresh out the oven, if eating on a separate day, I like to reheat them, but they're good cold as well.
If you try any of our recipes, please post a pic & tag us on Instagram @krysteldallas
Just because it’s vegan doesn’t mean it’s healthy. I am not a dietitian or a nutritionist. Viewers seeking nutritional advice are encouraged to enlist the services of a registered dietitian to address their particular needs. My food videos are mostly healthy, like me, but sometimes are not, also like me. They are to provide you with vegan recipes that taste good. That’s it.