Quinoa Caesar Salad
Ingredients
For the Breaded Tofu:
- 3/4 cup fine storebought breadcrumbs (I use whole wheat)
- 1/2 tsp dried thyme crushed between your fingers
- 1/2 tsp dried rosemary crushed between your fingers
- 1/2 tsp dried basil
- 1 tsp garlic powder
- 14 oz extra firm tofu sliced into 8 slabs widthwise
- 3 tbsp tamari or soy sauce
For The Briny Caesar Dressing:
- 1/2 cup cashews soaked for at least 2 hours and drained
- 1 head roasted garlic (about 10 cloves, see tip)
- 2 cloves fresh garlic
- 1/4 cup capers with some brine
- 3/4 cup water
- Several dashes fresh black pepper
- 1/2 tsp salt
- 2 tbsp nutritional yeast
- 2 tbsp grapeseed or olive oil
- 1/4 cup fresh lemon juice
For the rest:
- 6 cups quinoa cooked and cooled
- 8 oz romaine chopped
- 4 oz baby arugula (or chopped arugula)
- 1 pc avocado cut diced into 1/2 inch pieces
Instructions
Make the Breaded Tofu:
- Preheat a large non-stick pan, preferably cast iron, over medium-high heat. On a dinner plate, use your fingertips to mix together the breadcrumbs, dried herbs and garlic. On a separate plate, pour the soy sauce.
- Place a tofu slab in the soy sauce, and toss to coat. Then dredge them in the breadcrumbs, tossing to coat. (Use your dry hand to handle the tofu in the breadcrumbs, otherwise you’ll get a crumb mitten on your hand.)
- Put coated tofus off to the side of the plate and continue until all tofu is coated. Put a thin layer of olive oil in the pan, and then transfer tofu cubes to the pan.
- Let cook for a few minutes then flip, using a thin metal spatula so that you don’t scrape off the breading. Cook for about 7 minutes total, adding a little extra to the pan as needed, and flipping occasionally until browned on most sides.
- Once browned, remove from pan and slice on a bias into 1/4 thick pieces.
Make the dressing:
- Simply add all of the ingredients to a small blender or food processor, and puree until smooth.
- Scrape down the sides every now and again to make sure you get everything. Thin with a little water, if necessary.
- Keep tightly sealed and refrigerated until ready to use. Keeps for up to 5 days.
Assemble:
- Assemble the salad in a very large mixing bowl.
- Toss the greens with the quinoa, and then add the dressing. Serve topped with tofu and avocado!
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