Tofu and Roasted Chickpea Caesar Salad
Ingredients
- Tofu (or vegan chicken pieces)
- Crispy roasted chickpeas (or croutons)
- Roasted vegetables (sweet potato, cauliflower)
- Avocado
- Lettuce leaves
Preparation
Preheat the oven to 190°C (375°F).
Toss the tofu, chickpeas, and roasted vegetables in olive oil, salt, mixed herbs, sweet paprika, garlic powder, and nutritional yeast.
Spread the tofu and vegetables on separate baking sheets and roast the sweet potato for 1 hour and the chickpeas for 40 minutes, or until crispy.
In a blender, combine soaked cashews, grainy mustard, lemon juice, soy sauce, garlic powder, tahini, salt, and non-dairy milk. Blend until smooth, adjusting consistency with water if needed.
Assemble the salad by placing lettuce leaves on a plate.
Top with roasted vegetables, tofu (or vegan chicken), avocado, and crispy roasted chickpeas.
Drizzle the creamy Caesar dressing over the salad.
Enjoy the delicious and filling tofu and roasted chickpea Caesar salad!
