Caesar Salad

Serves: 4 people
Prep: 30 mins

Best ever plant-based caesar salad. Crispy, creamy, smoky, and completely dairy-free - says Veggie Food Joe.

Recipe tip: Silken tofu whizzed into a dreamy dressing with caper brine (instead of anchovies) and nutritional yeast (hello, cheesy flavour minus the cheese) 🙌
Smoky maple-marinated tempeh gives major “bacon” vibes, and oven-baked sourdough croutons coated in parsley and nooch bring the crunch 🔥 Finished off with a good sprinkle of nooch for that umami cheesy flavour

Check out Veggie Food Joe page for this and more excellent plant-powered recipes

What you’ll need:

Caesar salad dressing:

• 300g silken tofu

• 3 tbsp nutritional yeast

• 1 tsp miso paste

• juice of 1/2 lemon

• salt & pepper

• 1 tbsp caper brine juice

• 1 tbsp Dijon mustard

• 1 twin pack romaine hearts

Tempeh marinade:

• 1 can tempeh

• 2 tbsp soy sauce

• 1 tsp liquid smoke

• 1 tbsp maple syrup

• 1 tbsp tomato puree

• 1 tsp each garlic powder

• onion powder

• smoked paprika

Croutons:

• Day-old sourdough bread

• 1 tbsp nutritional yeast

• 1 tsp dried parsley

• 1 tbsp olive oil

How to do it:

1. Blend all dressing ingredients until smooth and creamy.
2. Slice tempeh and marinate in combined marinade for at least 1 hr.
3. Toss bread with olive oil, nooch & parsley. Bake at 180°C (350°F) for 10–15 mins until golden.
4. Pan-fry or bake tempeh until crisp at the edges.
5. Chop romaine, toss with half the dressing. Top with tempeh, croutons, remaining dressing & a sprinkle of nooch.

This recipe is made by Veggie Food Joe in collaboration with Marigold Health Foods. Thank you Joe😊

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