Caesar Salad with Crispy Mushrooms and Tofu

The caesar dressing tangy and full of flavour - the perfect pair for fresh and crisp lettuce. The crunchy mushrooms and tofu topping is irresistible.

INGREDIENTS

• DRESSING
• Plant-based Yogurt, 4 tbsp
• Tahini, 2 tbsp
• Vegan Parmesan, 1 block (about 2 inches or substitute nutritional yeast)
• Lemon, 1/2 (juiced)
• Mustard, 1 tsp
• Pickled Caper Berries, 5-7 pcs
• Caper Berry Brine, 1 tbsp
• Maple Syrup, 1 tsp
• Vegan Worcestershire Sauce, 1 tsp
• Salt, 1/2 tsp
• Pepper, a pinch
• Garlic Powder, 1-2 tsp (optional)
• CRISPY MUSHROOM AND TOFU
• Mushrooms, 100 g
• Tofu, 100 g
• Bread, 1 slice
• Starch, 2 tbsp
• Avocado Oil, 2 tbsp
• Balsamic Vinegar, 2 tbsp
• Soy Sauce, 2 tbsp
• Salt, to taste
• Pepper, to taste
• Garlic Powder,to taste
• Fresh Thyme, to taste
• SALAD
• Romaine Lettuce, 1 head
• Vegan Parmesan, to garnish
• Micro Greens

METHOD

• DRESSING

1. Add all ingredients into a high speed blender and blend until smooth - season to taste.

• CRISPY MUSHROOMS AND TOFU

1. Slice the mushrooms. Cut the bread and tofu into cubes. Mix all three in a bowl with the starch.
2. Heat a pan with oil. Saute the tofu, bread and mushrooms and for 4-5 minutes. Deglaze with the balsamic vinegar and soy sauce.
3. Fry for another 4-5 minutes while stirring until crispy. Season with salt, pepper, garlic powder and some fresh thyme.

• SALAD

1. Chop the romaine lettuce, wash it  and dry thoroughly. Mix with the dressing, add the topping and sprinkle with more vegan parmesan and micro greens.

Freistyle is a food, travel and lifestyle blog, where Verena shares her passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle.

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