Vegan Caesar Salad w/ Tofu Croutons

THE DRESSING:
(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.

THE SALAD:
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.