Vegan version of caesar salad

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 packet of tofu
  • C/s soy sauce
  • Bay leaves
  • 2 carrots
  • 1 slice of whole meal bread
  • C/s olive oil

For the Caesar dressing:

  • 125ml of soy milk
  • 250ml sunflower oil
  • 8 capers
  • 1 Clove of garlic
  • 1 lemon
  • 1 teaspoon of apple cider vinegar
  • Pinch of salt
Preparation
  1. Cut the tofu into strips and place into a roasting tin with a little oil to prevent it from sticking.  Bake at 180 degrees until golden brown.  Take a quarter of the soya sauce and marinate the tofu in a bowl at room temperature.
  2. Peel the carrots and cut into slices then place on a roasting tin with a little oil to prevent them from sticking.  Season and bake at 180 degrees until tender and lightly browned.
  3. Cut the bread into cubes and bake in a roasting pan at 180 degrees until golden
  4. With a minipimmer mix the soybean milk and sunflower oil then add the lemon juice, capers. garlic, vinegar and a pinch of salt.  Blend until it resembles mayonnaise.
  5. Place some bay leaves around a plate then arrange the tofu and carrots and sprinkle on some bread crumbs and some Caesar sauce.  Serve with a splash of olive oil and salt and pepper.
Obviously it is a lot healthier to bake the bread rather than fry it. The tofu is much tastier if you add the soy sauce when removing from the oven

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy