What are the main ingredients in Crumbed Tofu Caesar Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Crumbed Tofu Caesar Salad?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Crumbed Tofu Caesar Salad?

VEGAN CAESAR DRESSING: Boil the kettle. Place 80ml of the Dijon mayo in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of oil, and the grated garlic to taste. Gradually mix in the nutritional yeast until thick and “cheesy”. Add water in 5ml increments until drizzling consistency. Season to taste and set aside. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside for serving. TOAST THE ALMONDS: Preheat the oven to 180°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. CRISPY KALE: Place the shredded kale on a roasting tray with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated in oil. Spread out in a single layer and roast in the hot oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion. CRUMB THE TOFU: Place the remaining Dijon mayo in a shallow dish with a small splash of water and whisk vigorously until runny. In a second shallow dish, combine the tapioca flour with a pinch of salt. Prepare a third shallow dish containing the breadcrumbs. Pat the slab of tofu dry with some paper towel and cut in half to create two tofu steaks. Coat each steak in the tapioca flour, then in the mayo, and lastly in the breadcrumbs, making sure they’re fully coated in each mixture. When passing through the breadcrumbs, press them into the tofu so they stick and coat evenly. Dust off any excess in between coatings. FRY THE TOFU: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu for 4-5 minutes, gently turning as it colours, until crispy and golden on each side. On completion, transfer to a baking tray (or the tray that was used for the kale) and pop in the oven for 2-3 minutes for some extra crisp! DINNER IS SERVED!: Lay out a bed of rinsed green leaves and top with the crispy kale and plump peas. Cover in the cucumber ribbons and place the crumbed tofu on top. Scatter over the toasted flaked almonds and the lemon zest (to taste). Drizzle the whole plate with the vegan caesar dressing and serve with a lemon wedge on the side. Well done, Chef!

What should be prepared from my kitchen to make Crumbed Tofu Caesar Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Crumbed Tofu Caesar Salad

Our vegan take on this famous salad is healthy and utterly delectable! It features crunchy tofu in a light and crisp panko crumb, added nutrients from peas and kale, and a creamy vegan caesar dressing. Ah, the taste of summer…

Crumbed Tofu Caesar Salad

with That Mayo vegan mayo, oven-crisped kale & flaked almonds

Hands on Time: 25 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dijon Mayo
Flaked Almonds
Garlic Clove
Green Leaves
Kale
Lemon
Nutritional Yeast
Panko Breadcrumbs
Peas
Tapioca Flour
Tofu

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TOAST THE ALMONDS
Preheat the oven to 180°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
VEGAN CAESAR DRESSING
Boil the kettle. Place 40ml of the Dijon mayo in a small bowl. Combine with the juice of 1 lemon wedge, a drizzle of oil, and the grated garlic to taste. Gradually mix in the nutritional yeast until thick and “cheesy”. Add water in 5ml increments until drizzling consistency. Season to taste and set aside. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside for serving.
CRISPY KALE
Place the shredded kale on a roasting tray with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated in oil. Spread out in a single layer and roast in the hot oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
CRUMB THE TOFU
Place the remaining Dijon mayo in a shallow dish with a small splash of water and whisk vigorously until runny. In a second shallow dish, combine the tapioca flour with a pinch of salt. Prepare a third shallow dish containing the breadcrumbs. Pat the slab of tofu dry with some paper towel. Coat in the tapioca flour, then in the mayo, and lastly in the breadcrumbs, making sure it’s fully coated in each mixture. When passing through the breadcrumbs, press them into the tofu so they stick and coat evenly. Dust off any excess in between coatings.
FRY THE TOFU
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu for 4-5 minutes, gently turning as it colours, until crispy and golden on each side. On completion, transfer to a baking tray (or the tray that was used for the kale) and pop in the oven for 2-3 minutes for some extra crisp!
DINNER IS SERVED!
Lay out a bed of rinsed green leaves and top with the crispy kale and plump peas. Cover in the cucumber ribbons and place the crumbed tofu on top. Scatter over the toasted flaked almonds and the lemon zest (to taste). Drizzle the whole plate with the vegan caesar dressing and serve with a lemon wedge on the side. Well done, Chef!

Flaked Almonds - 15g
Dijon Mayo - 51.25ml
Lemon - 1
Garlic Clove - 1
Nutritional Yeast - 15ml
Peas - 40g
Kale - 50g
Tapioca Flour - 15ml
Panko Breadcrumbs - 50ml
Tofu - 110g
Green Leaves - 40g
Cucumber - 50g

Download the Recipe

Serves 2

TOAST THE ALMONDS
Preheat the oven to 180°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
VEGAN CAESAR DRESSING
Boil the kettle. Place 80ml of the Dijon mayo in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of oil, and the grated garlic to taste. Gradually mix in the nutritional yeast until thick and “cheesy”. Add water in 5ml increments until drizzling consistency. Season to taste and set aside. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside for serving.
CRISPY KALE
Place the shredded kale on a roasting tray with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated in oil. Spread out in a single layer and roast in the hot oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
CRUMB THE TOFU
Place the remaining Dijon mayo in a shallow dish with a small splash of water and whisk vigorously until runny. In a second shallow dish, combine the tapioca flour with a pinch of salt. Prepare a third shallow dish containing the breadcrumbs. Pat the slab of tofu dry with some paper towel and cut in half to create two tofu steaks. Coat each steak in the tapioca flour, then in the mayo, and lastly in the breadcrumbs, making sure they’re fully coated in each mixture. When passing through the breadcrumbs, press them into the tofu so they stick and coat evenly. Dust off any excess in between coatings.
FRY THE TOFU
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu for 4-5 minutes, gently turning as it colours, until crispy and golden on each side. On completion, transfer to a baking tray (or the tray that was used for the kale) and pop in the oven for 2-3 minutes for some extra crisp!
DINNER IS SERVED!
Lay out a bed of rinsed green leaves and top with the crispy kale and plump peas. Cover in the cucumber ribbons and place the crumbed tofu on top. Scatter over the toasted flaked almonds and the lemon zest (to taste). Drizzle the whole plate with the vegan caesar dressing and serve with a lemon wedge on the side. Well done, Chef!

Flaked Almonds - 30g
Dijon Mayo - 102.5ml
Lemon - 1
Garlic Clove - 1
Nutritional Yeast - 30ml
Peas - 80g
Kale - 100g
Tapioca Flour - 30ml
Panko Breadcrumbs - 100ml
Tofu - 220g
Green Leaves - 80g
Cucumber - 100g

Download the Recipe

Serves 3

TOAST THE ALMONDS
Preheat the oven to 180°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
VEGAN CAESAR DRESSING
Boil the kettle. Place 80ml of the Dijon mayo in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of oil, and the grated garlic to taste. Gradually mix in the nutritional yeast until thick and “cheesy”. Add water in 5ml increments until drizzling consistency. Season to taste and set aside. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside for serving.
CRISPY KALE
Place the shredded kale on a roasting tray with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated in oil. Spread out in a single layer and roast in the hot oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
CRUMB THE TOFU
Place the remaining Dijon mayo in a shallow dish with a small splash of water and whisk vigorously until runny. In a second shallow dish, combine the tapioca flour with a pinch of salt. Prepare a third shallow dish containing the breadcrumbs. Pat the slab of tofu dry with some paper towel and cut in half to create two tofu steaks. Coat each steak in the tapioca flour, then in the mayo, and lastly in the breadcrumbs, making sure they’re fully coated in each mixture. When passing through the breadcrumbs, press them into the tofu so they stick and coat evenly. Dust off any excess in between coatings.
FRY THE TOFU
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu for 4-5 minutes, gently turning as it colours, until crispy and golden on each side. On completion, transfer to a baking tray (or the tray that was used for the kale) and pop in the oven for 2-3 minutes for some extra crisp!
DINNER IS SERVED!
Lay out a bed of rinsed green leaves and top with the crispy kale and plump peas. Cover in the cucumber ribbons and place the crumbed tofu on top. Scatter over the toasted flaked almonds and the lemon zest (to taste). Drizzle the whole plate with the vegan caesar dressing and serve with a lemon wedge on the side. Well done, Chef!

Flaked Almonds - 30g
Dijon Mayo - 102.5ml
Lemon - 1
Garlic Clove - 1
Nutritional Yeast - 30ml
Peas - 80g
Kale - 100g
Tapioca Flour - 30ml
Panko Breadcrumbs - 100ml
Tofu - 220g
Green Leaves - 80g
Cucumber - 100g

Download the Recipe

Serves 4

TOAST THE ALMONDS
Preheat the oven to 180°C. Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
VEGAN CAESAR DRESSING
Boil the kettle. Place 160ml of the Dijon mayo in a bowl. Combine with the juice of 4 lemon wedges, a drizzle of oil, and the grated garlic to taste. Gradually mix in the nutritional yeast until thick and “cheesy”. Add water in 5ml increments until drizzling consistency. Season to taste and set aside. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside for serving.
CRISPY KALE
Place the shredded kale on a roasting tray with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated in oil. Spread out in a single layer and roast in the hot oven for 8-10 minutes until crispy, shifting halfway. Remove from the oven on completion.
CRUMB THE TOFU
Place the remaining Dijon mayo in a shallow dish with a small splash of water and whisk vigorously until runny. In a second shallow dish, combine the tapioca flour with a pinch of salt. Prepare a third shallow dish containing the breadcrumbs. Pat the slabs of tofu dry with some paper towel and cut in half to create four tofu steaks. Coat each steak in the tapioca flour, then in the mayo, and lastly in the breadcrumbs, making sure they’re fully coated in each mixture. When passing through the breadcrumbs, press them into the tofu so they stick and coat evenly. Dust off any excess in between coatings.
FRY THE TOFU
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu for 4-5 minutes, gently turning as it colours, until crispy and golden on each side. You may need to do this step in batches. On completion, transfer to a baking tray (or the tray that was used for the kale) and pop in the oven for 2-3 minutes for some extra crisp!
DINNER IS SERVED!
Lay out a bed of rinsed green leaves and top with the crispy kale and plump peas. Cover in the cucumber ribbons and place the crumbed tofu on top. Scatter over the toasted flaked almonds and the lemon zest (to taste). Drizzle the whole plate with the vegan caesar dressing and serve with a lemon wedge on the side. Well done, Chef!