31 Jan The Best Kale Caesar Salad
Caesar salad has always been my favourite salad. I may have gone to a few low key functions and asked if I could take some home as leftovers… apparently that was not usual behaviour. I mean hey, it was good so why not ask?
Anyway, when I first started exploring the vegan alternatives for caesar salad I was surprised by the variety of options when it came to parmesan and dressing. After trying a few kinds I think I found the winner. This recipe features homemade croutons, brazil nut parmesan, cashew dressing, and breaded “chicken.”
This recipe is:
I’d love to know if you tried this recipe by leaving a comment below and sharing it on Instagram. Tag your photos with #gillianelizabeth.
We begin with the croutons. Recipe here.
Next prepare the brazil nut parmesan by pulsing together brazil nuts, garlic, nutritional yeast, and sea salt.
After that, prepare the caesar dressing by combining cashews, garlic, nutritional yeast, mustard, lemon juice, olive oil, water, capers, tahini, dulse flakes, and salt/pepper to taste.
Next make the breaded tofu “chicken. ”
And viola, you’re ready to create a salad!
BRAZIL NUT PARMESAN:
- 1 cup brazil nuts
- 1 small garlic clove, minced
- 3 T nutritional yeast
- ¾ t sea salt
Add all ingredients to the food processor and pulse until parmesan like constancy, about 15 times.
- ½ cup raw cashews
- 2 cloves garlic
- 1½ T nutritional yeast
- 1 t grainy mustard
- 2 T lemon juice
- 1 T olive oil
- ¼ cup water
- 1 ½ t capers
- ¼ cup tahini
- 1 t dulse flakes
- Sea salt and pepper, to taste
Blend cashews, garlic, nutritional yeast, mustard, juice, olive oil, water, capers, tahini, dulse flakes, and salt/pepper in a high speed powered blender until smooth and creamy. Add more water as needed.
- ½ block tofu (extra-firm)
- 2 T tomato paste
- 1 T soy sauce
- 2 T all-purpose flour
- ⅔ cup bread crumbs
- 2 T olive oil
Slice ½ of a block of tofu into 4 thin, square slices. Set up your breading stations by placing 3 shallow bowls in a line. In the first bowl, place all-purpose flour. In the second bowl, mix together tomato paste and soy sauce. Place the bread crumbs in the third bowl. For each slice of tofu coat it in flour, then dip it into the tomato mixture, lastly place in the bread crumbs, pressing firmly.
Heat oil in a medium sized skillet over medium heat. Fry tofu until golden brown on all sides.
- Homemade croutons
- Brazil nut parmesan
- Cashew dressing
- Vegan “chicken”
- 6 cups kale, loosely chopped or torn
Prepare the kale (wash and de-stem). Place chopped or torn kale pieces into an extra large bowl. Add desired amount of dressing onto kale, toss until fully coated. Next, toss the vegan chicken in the salad. Sprinkle with croutons and parmesan. Serve immediately. This also tastes great served with avocado and fresh lemon!