Gluten Free Tofu Caesar Salads Food

VEGETARIAN CAESAR SALAD WITH SALT AND PEPPER TOFU CROUTONS

Steps:

• Mix all the ingredients for the dressing together and set aside. Taste and adjust for seasoning (the more freshly cracked pepper, the better.) Use some plant based milk to thin it out to your taste.
• In a large bowl, combine the cornflour, salt and pepper. Into the bowl, tear the tofu into bite sized crouton style chunks. Tearing it as opposed to cutting it gives it nice craggy edges that become crispy. You can do half torn and half cut if you prefer. Toss with your hands to thoroughly coat.
• Heat a large heavy bottomed pan or skillet with some plain flavoured oil over a medium- high heat(vegetable, canola or peanut are good, except peanut adds nuts to the mix.)
• Once the pan is hot, add the tofu in batches, cooking on all sides and until golden brown. Remove from the pan onto a plate once cooked and repeat until all the tofu is done.
• Depending on the brand you've chosen, you might have some crumbly tofu bits leftover. Cook them at the end - they add delicious little chunks of crunchiness.
• Arrange all the greens on a plate and top with the tofu croutons, any herbs you're using and the dressing. You can toss to coat, if that's your thing. Finish with the soft boiled eggs, sliced in half, some extra slices of Parmesan, extra herbs (optional) a crack of fresh black pepper and some sea salt flakes. Keeps well in the fridge for a few days.

GLUTEN-FREE TOFU CAESAR SALADS

Steps:

• In blender, place Dressing ingredients. Cover; blend on high speed until thoroughly combined. Set aside.
• In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add firm tofu; cook 3 to 4 minutes on each side or until golden brown. Add salt; toss to coat. Remove from heat; cool slightly.
• Meanwhile, in large bowl, place lettuce and cucumber. Add 1 cup of the dressing; toss to coat.* Divide among 8 serving plates; top with firm tofu and Parmesan cheese. Serve immediately.