Our vegan, gluten-conscious take on this famous summer salad is healthy and utterly delectable! It features crunchy tofu in a light and crisp quinoa flake crumb, added nutrients from peas and kale, and a creamy vegan caesar dressing.
Crumbed Tofu Caesar Salad
Crumbed Tofu Caesar Salad
with a gluten-free crust, That Mayo & oven-crisped kale
Hands on Time: 25 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- BIO XXI Quinoa Flakes
- Cucumber
- Dijon Mayo
- Flaked Almonds
- Garlic Clove
- Green Leaves
- Kale
- Lemon
- Nutritional Yeast
- Peas
- Tapioca Flour
- Tofu
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE ALMOND FLAKES
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’. Then, loosen with 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. 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 quinoa flakes. Pat the drained Tofu dry with paper towel and halve to create 2 slabs. Coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they’re fully coated in each mixture. When passing through the flakes, 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 Tofu for 4-5 minutes, gently turning as it colours, until crispy and golden all over. 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 Peas and crispy Kale. Cover in the Cucumber ribbons and place the crumbed Tofu on top. Sprinkle over the toasted almond flakes and the Lemon zest (to taste), and drizzle the whole plate with the creamy caesar dressing. 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
BIO XXI Quinoa Flakes - 50ml
Tofu - 110g
Green Leaves - 40g
Cucumber - 50g
TOAST THE ALMOND FLAKES
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 small 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’. Then, loosen with 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. 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 quinoa flakes. Pat the drained Tofu dry with paper towel and halve to create 4 slabs. Coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they’re fully coated in each mixture. When passing through the flakes, 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 Tofu for 4-5 minutes, gently turning as it colours, until crispy and golden all over. 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 Peas and crispy Kale. Cover in the Cucumber ribbons and place the crumbed Tofu on top. Sprinkle over the toasted almond flakes and the Lemon zest (to taste), and drizzle the whole plate with the creamy caesar dressing. Well done, Chef!
Flaked Almonds - 30g
Dijon Mayo - 102,5ml
Lemon - 1
Garlic Clove - 2
Nutritional Yeast - 30ml
Peas - 80g
Kale - 100g
Tapioca Flour - 30ml
BIO XXI Quinoa Flakes - 100ml
Tofu - 220g
Green Leaves - 80g
Cucumber - 100g
TOAST THE ALMOND FLAKES
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 small 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’. Then, loosen with 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. 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 quinoa flakes. Pat the drained Tofu dry with paper towel and halve to create 4 slabs. Coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they’re fully coated in each mixture. When passing through the flakes, 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 Tofu for 4-5 minutes, gently turning as it colours, until crispy and golden all over. 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 Peas and crispy Kale. Cover in the Cucumber ribbons and place the crumbed Tofu on top. Sprinkle over the toasted almond flakes and the Lemon zest (to taste), and drizzle the whole plate with the creamy caesar dressing. Well done, Chef!
Flaked Almonds - 30g
Dijon Mayo - 102,5ml
Lemon - 1
Garlic Clove - 2
Nutritional Yeast - 30ml
Peas - 80g
Kale - 100g
Tapioca Flour - 30ml
BIO XXI Quinoa Flakes - 100ml
Tofu - 220g
Green Leaves - 80g
Cucumber - 100g
TOAST THE ALMOND FLAKES
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’. Then, loosen with 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. Spread out in a single layer and roast in the hot oven for 10-12 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 quinoa flakes. Pat the drained Tofu dry with paper towel and halve to create 8 slabs. Coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they’re fully coated in each mixture. When passing through the flakes, 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 Tofu for 4-5 minutes, gently turning as it colours, until crispy and golden all over. 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 Peas and crispy Kale. Cover in the Cucumber ribbons and place the crumbed Tofu on top. Sprinkle over the toasted almond flakes and the Lemon zest (to taste), and drizzle the whole plate with the creamy caesar dressing. Well done, Chef!
Flaked Almonds - 60g
Dijon Mayo - 205ml
Lemon - 2
Garlic Clove - 3
Nutritional Yeast - 60ml
Peas - 160g
Kale - 200g
Tapioca Flour - 60ml
BIO XXI Quinoa Flakes - 200ml
Tofu - 440g
Green Leaves - 160g
Cucumber - 200g
Frequently Asked Questions
What is the preparation time for Crumbed Tofu Caesar Salad?
The preparation time for Crumbed Tofu Caesar Salad with a gluten-free crust, That Mayo & oven-crisped kale is between 25 and 30 minutes.
What is the total time required to make Crumbed Tofu Caesar Salad with a gluten-free crust, That Mayo & oven-crisped kale?
The total time required to make Crumbed Tofu Caesar Salad with a gluten-free crust, That Mayo & oven-crisped kale is between 25 and 35 minutes.
How many servings does Crumbed Tofu Caesar Salad provide?
4 servings
What are the main ingredients in Crumbed Tofu Caesar Salad?
BIO XXI Quinoa Flakes, Cucumber, Dijon Mayo, Flaked Almonds, Garlic Clove, Green Leaves, Kale, Lemon, Nutritional Yeast, Peas, Tapioca Flour, Tofu
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?
TOAST THE ALMOND FLAKES: 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 small 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’. Then, loosen with 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. 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 quinoa flakes. Pat the drained tofu dry with paper towel and halve to create 4 slabs. Coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they’re fully coated in each mixture. When passing through the flakes, 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 tofu for 4-5 minutes, gently turning as it colours, until crispy and golden all over. 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 peas and crispy kale. Cover in the cucumber ribbons and place the crumbed tofu on top. Sprinkle over the toasted almond flakes and the lemon zest (to taste), and drizzle the whole plate with the creamy caesar dressing. Well done, Chef!
What should be prepared from my kitchen to make Crumbed Tofu Caesar Salad?
BIO XXI Quinoa Flakes, Cucumber, Dijon Mayo, Flaked Almonds, Garlic Clove, Green Leaves, Kale, Lemon, Nutritional Yeast, Peas, Tapioca Flour, Tofu
How many calories does Crumbed Tofu Caesar Salad have?
calories
How much fat content does Crumbed Tofu Caesar Salad have?
grams
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