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: 761, Carbs: 84 grams, Fat: grams, Protein: 31.1 grams, Sugar: 11 grams, Salt: 367 grams

How do I prepare Crumbed Tofu Caesar Salad?

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: In a shallow dish place the remaining Dijon mayo with a small splash of water, and whisk vigorously until runny. Prepare two more shallow dishes; one containing the tapioca flour (lightly seasoned) and the other containing the quinoa flakes. Pat the drained tofu dry with paper towel and cut into 4 slabs. Coat in the tapioca flour, then in the Dijon 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. GOLDEN SLABS: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 4-5 minutes, gently turning as they colour, 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! TOASTY 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. CAESAR WAS VEGAN?: 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 plumped up and heated through. Drain on completion and set aside for serving.

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

Vegan, gluten-conscious, mouth-wateringly tangy and delicious? Alluring you today we have crispy Dijon mayo and quinoa crusted tofu slabs with a zinger of a caesar dressing, on top of a crunchy cucumber, kale and popping pea salad, with sprinkles of toasty flaked almonds and lemon zest. You may thank us later.

Crumbed Tofu Caesar Salad

with a gluten-free crust, That Mayo & oven-crisped kale

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

BIO XXI Quinoa Flakes
Cucumber
Dijon Mayo
Flaked Almonds
Garlic Clove
Garlic Cloves
Kale
Lemon
Lemons
Non-GMO Tofu
Nutritional Yeast
Peas
Salad Leaves
Tapioca Flour

From your kitchen:

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

Serves 1

TOASTY 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.
CAESAR WAS VEGAN?
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 plumped up and 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
In a shallow dish place the remaining Dijon mayo with a small splash of water, and whisk vigorously until runny. Prepare two more shallow dishes; one containing the tapioca flour (lightly seasoned) and the other containing the quinoa flakes. Pat the drained tofu dry with paper towel and cut into 2 slabs. Coat in the tapioca flour, then in the Dijon 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.
GOLDEN SLABS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 4-5 minutes, gently turning as they colour, 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
Non-GMO Tofu - 110g
Salad Leaves - 40g
Cucumber - 50g

Download the Recipe

Serves 2

TOASTY 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.
CAESAR WAS VEGAN?
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 plumped up and 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
In a shallow dish place the remaining Dijon mayo with a small splash of water, and whisk vigorously until runny. Prepare two more shallow dishes; one containing the tapioca flour (lightly seasoned) and the other containing the quinoa flakes. Pat the drained tofu dry with paper towel and cut into 4 slabs. Coat in the tapioca flour, then in the Dijon 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.
GOLDEN SLABS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 4-5 minutes, gently turning as they colour, 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 Cloves - 2
Nutritional Yeast - 30ml
Peas - 80g
Kale - 100g
Tapioca Flour - 30ml
BIO XXI Quinoa Flakes - 100ml
Non-GMO Tofu - 220g
Salad Leaves - 80g
Cucumber - 100g

Download the Recipe

Serves 3

TOASTY 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.
CAESAR WAS VEGAN?
Boil the kettle. Place 120ml of the Dijon mayo in a small bowl. Combine with the juice of 3 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 plumped up and 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
In a shallow dish place the remaining Dijon mayo with a small splash of water, and whisk vigorously until runny. Prepare two more shallow dishes; one containing the tapioca flour (lightly seasoned) and the other containing the quinoa flakes. Pat the drained tofu dry with paper towel and cut into 6 slabs. Coat in the tapioca flour, then in the Dijon 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.
GOLDEN SLABS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 4-5 minutes, gently turning as they colour, 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 - 45g
Dijon Mayo - 153,75ml
Lemons - 2
Garlic Cloves - 3
Nutritional Yeast - 45ml
Peas - 120g
Kale - 150g
Tapioca Flour - 45ml
BIO XXI Quinoa Flakes - 150ml
Non-GMO Tofu - 330g
Salad Leaves - 120g
Cucumber - 150g

Download the Recipe

Serves 4

TOASTY 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.
CAESAR WAS VEGAN?
Boil the kettle. Place 160ml of the Dijon mayo in a small 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 plumped up and 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
In a shallow dish place the remaining Dijon mayo with a small splash of water, and whisk vigorously until runny. Prepare two more shallow dishes; one containing the tapioca flour (lightly seasoned) and the other containing the quinoa flakes. Pat the drained tofu dry with paper towel and cut into 8 slabs. Coat in the tapioca flour, then in the Dijon 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.
GOLDEN SLABS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 4-5 minutes, gently turning as they colour, 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!