eCook Meal
Crumbed Tofu Caesar Salad
with a gluten-free crust, That Mayo & oven-crisped kale
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.90
for 4 servings · R50.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
Not in the Woolies basket — source these elsewhere:
- BIO XXI Quinoa Flakes
- Tapioca Flour
- Non-GMO Tofu
- Dijon Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 20 and 35 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 30 and 45 minutes.
How many servings does Crumbed Tofu Caesar Salad provide?
4 servings
What are the main ingredients in Crumbed Tofu Caesar Salad?
Almonds, BIO XXI Quinoa Flakes, Cucumber, Dijon Mayo, Garlic, Kale, Lemon, Non-GMO Tofu, Nutritional Yeast, Pea, Salad Leaves, Tapioca Flour
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?
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! 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. 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. 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! 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.
What should be prepared from my kitchen to make Crumbed Tofu Caesar Salad?
Almonds, BIO XXI Quinoa Flakes, Cucumber, Dijon Mayo, Garlic, Kale, Lemon, Non-GMO Tofu, Nutritional Yeast, Pea, Salad Leaves, Tapioca Flour
How many calories does Crumbed Tofu Caesar Salad have?
761 calories
How much fat content does Crumbed Tofu Caesar Salad have?
grams