Vegan Crispy Chick’n Caesar Salad

Vegan Crispy Chick’n Caesar Salad

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We’re so excited to partner with Brittany from I Love Vegan to create this Vegan Crispy Chick’n Caesar Salad using the Braun PureMix Blender. This fun recipe is an unexpected take on traditional vegan salads and we can’t wait to make it for our next office lunch! Read the full post here

Ingredients

  • 2 heads of romaine, trimmed and chopped into bite-sized pieces
  • 1 recipe Vegan Caesar Dressing
  • 3-4 tbsp Cashew Parmesan
  • 1 recipe Crisp Tofu Chick'n
  • 1 recipe Stove Top Croutons
  • freshly cracked black peppercorns, to taste
  • sea salt, to taste
  • lemon wedges

Vegan Caesar Dressing

  • 1 cup raw cashews, soaked overnight
  • ½ cup water
  • ½ tbsp olive oil
  • 1½ tbsp lemon juice
  • 2 tsp capers + 1 tsp caper brine
  • 2 cloves garlic
  • 1½ tbsp nutritional yeast
  • ¼ tsp sea salt, plus more to taste
  • freshly cracked black pepper, to taste
  • sprig parsley, for colour

Cashew Parmesan

  • 1 cup raw cashews
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp sea salt

Stove Top Croutons

  • 2 cups stale bread cubes
  • 3 tbsp vegan butter
  • ½ tsp garlic powder
  • ½ tsp onion powder

Crispy Tofu Chick'n

  • ½ 350g block extra-firm tofu
  • 1-2 tbsp all purpose flour
  • 1 tbsp + ½ tbsp soy sauce, divided
  • 1 tbsp corn starch
  • 2 tbsp water
  • ⅔ cup bread crumbs
  • vegetable oil, for pan frying

Vegan Caesar Dressing

  1. Combine all ingredients in a blender and blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning to your liking.
  2. Chill in refrigerator.

Cashew Parm

  1. Combine all ingredients in a food processor and pulse until the mixture resembles dried Parmesan cheese. Do not over process. Store in an air tight container.

Stove Top Croutons

  1. In a medium-large skillet, melt vegan butter over medium heat and add garlic and onion powder.
  2. Stir in the bread cubes, coating evenly. Continue cooking (stirring often) until bread is crisp and toasty.

Crispy Tofu Chick'n

  1. Slice ½ of a block of tofu into 4 thin, square slices. Use paper towel or a clean tea towel to press out any excess moisture. The tofu should be nearly dry to the touch.
  2. In a shallow bowl or plate, cover the tofu with 1 tbsp of soy sauce (coating evenly), and wait a minute or two. Most of the soy sauce should be absorbed, wipe off any excess with paper towel.
  3. Breading: You'll need 3 shallow bowls or plates in a line. (1) with 1-2 tbsp all-purpose flour, (2) with 1 tbsp corn starch, ½ tbsp soy sauce, and 2 tbsp water, mixed well, and (3) ⅔ cup of bread crumbs. Using 1 hand, lightly coat the tofu in flour, dip it quickly in the wet soy sauce/cornstarch mixture, and then dip/coat with bread crumbs (press them firmly onto the tofu.)
  4. Heat oil in a skillet over medium heat. Fry tofu until golden brown and crispy on both sides. Drain on paper towel.

Assembling salads

  1. Toss chopped romaine lettuce with Caesar dressing + 1 tbsp cashew parm. Top with extra vegan parm, croutons, sliced tofu chick'n, and a sprinkle of sea salt and freshly cracked black peppercorns. Enjoy immediately.

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