Saturday, December 13, 2014

Blackened Tofu Caesar Salad

Blackened Tofu Caesar Salad
Vegan Cooking for Carnivores

*** I made a small salad so I had left over tofu that we dipped in the dressing as a snack.

1          14 oz. block firm organic tofu
            Blackening spice
            Flour for coating  *** can just use spice like in original recipe
1          red or yellow pepper
1/4       red onion, sliced
2          teaspoons olive oil
            romaine lettuce

Cut the tofu block in to preferred size pieces.  Add generous amount of Blackening spice to flour and coat all pieces.  Add oil to pan and fry both side of tempeh until browned.  Set aside.

Cut up Romaine, pepper and onion.    Add dressing and top with Tofu.

Caesar Dressing
1 -1/4 cups

2            garlic cloves, crushed
2            tablespoons capers
2            tablespoons Dijon mustard
1            teaspoon vegan Worcestershire sauce
1            tablespoon red wine vinegar
1            tablespoon nutritional yeast (optional)
3/4         cup vegan mayonnaise
1/4         tablespoon ground black pepper
              olive oil – good drizzle

Place all the ingredients in the jar of a blender and puree until smooth.  Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.

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