California Vegan – Caesar Herb Tofu SaladFebruary 19th, 2013 6 comments

 

The part I loved most about the Caesar Salad I adored at Adama Comfort Cuisine?  The tofu and crouton cubes were the same size and looked so similar that you weren’t sure whether you were going to receive a soft and chewy mouthful or a hard and crunchy mouthful with each bite.

The mixture of textures was so interesting and so deliciously sublime!

Let’s flashback! ♥••*´¨`*•.☆•

 

 

 

To top it all off, it also had tasty pumpkin seeds sprinkled throughout the leaves, reminding me how great spicy pepitas are in salads.

And then I met a Caesar Salad at Cafe Gratitude in Santa Cruz loaded with creamy avocado pieces (way to get creative with the Caesar!) and thought – why not throw those gorgeous bad boys into the dressing??

There are a few steps involved but they’re all super easy and use most of the same ingredients.  Plus you can make extra, keep them in separate containers for up to a few days, and then just re-assemble another salad (or sandwich or wrap) whenever you fancy! WIN!

 

Spicy Pepitas

• 1 cup Pepitas (pumpkin seeds)
• 1 tsp Extra Virgin Olive Oil
• Squeeze Lemon/Lime Juice
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Smokey Paprika
• Pinch Sea Salt

1. Preheat oven to 150C/300F.
2. Combine all ingredients in a bowl and mix well until pepitas are evenly covered.
3. Place pepitas in a single layer on a lined baking tray and bake for 20 minutes or until golden.
4. Remove from oven and allow to cool.

 

Herb Croutons

• 4 slices bread (I used gluten-free), cut into cubes
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• Pinch of Sea Salt & Cracked Pepper

1. Increase oven temperature to 170C/340F.
2. Combine all ingredients in a bowl and mix well until croutons are evenly covered.
3. Place croutons in a single layer on a lined baking tray and bake for 10 minutes or until golden.
4. Remove from oven and allow to cool.

 

Baked, Herb Tofu

• 1 small packet Extra Firm Tofu (organic & non-GMO), cut into cubes
• 1/4 cup Tamari (or Soy Sauce)
• 1/2 Lemon, juiced
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• Pinch of Sea Salt & Cracked Pepper

1. Combine all ingredients in a bowl and mix well until tofu is evenly covered.
2. Place tofu in a single layer in a baking dish and top with remaining ‘juice’.
3. Bake for 10-15 minutes or until tofu has absorbed all the ‘juice’.
4. Remove from the oven and allow to cool.

 

Avocado Caesar Dressing

• 1/2 cup Macadamia Nuts (or Pine Nuts or any nuts you fancy)
• 1 cup Water
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Apple Cider Vinegar
• 1 small Avocado, pitted and peeled
• 2 tbsp Nutritional Yeast
• 1 Lime, juiced
• 1 tbsp Agave Nectar
• Pinch Cayenne Pepper
• Pinch Sea Salt

1. Combine all ingredients in a high-speed blender and blend on high until smooth and creamy.

 

Vegan Caesar Salad

Sprinkle Spicy Pepitas, Herb Croutons and Baked, Herb Tofu on a bed of Cos Lettuce leaves, drizzle with Avocado Caesar Dressing and enjoy!

 

 
 
 

Tags   adama caesar salad  avocado caesar salad  avocado caesar salad dressing  baked herb tofu  dairy-free caesar salad  gluten-free croutons  spicy pepitas  vegan  vegan caesar salad  vegan lunch salad

6 Comments

1. 

   Kristy

   February 20, 2013 at 7:17 am · Reply

   That avocado dressing sounds perfectly dreamy! Yum!

2. 

   Gabby @ the veggie nook

   February 20, 2013 at 11:36 am · Reply

   Yum! I love the sound of that dressing

3. 

   Somer

   February 20, 2013 at 2:47 pm · Reply

   Gabby! That looks like such an incredibly lovely salad! I haven’t been to the store in 10 days and I really need some fresh greens! I think that dressing is a must make too! Wouldn’t you know that I have hoards of pepitas right now too! It’s a sign! xx

4. 

   Sophie

   February 21, 2013 at 7:17 pm · Reply

   It looks even better then the original you savoured in the States!
   Waw!!

   All of the ingredients look so good together in this amazingly awesome looking salad!

   I must make this tasty & fabulous vegan super salad soon! xxx

5. 

   Angela

   February 26, 2013 at 12:19 am · Reply

   OK – YUM! I do a Vegan Caesar (http://www.vegangela.com/2011/06/21/vegan-ceasar-salad/), which I now regularly add tempeh bacon to, but I LOVE that your dressing uses avocado instead of tofu mayo. Oh, and the pepitas – genius! I love crunchy things in my salad. Makes it seem more like a “meal”. Thanks for stopping by my blog and reminding me to visit yours more often! X

6. 

   Stephanie @ Snacking on Sunshine

   February 28, 2013 at 6:02 pm · Reply

   This looks delightful! I’ll definitely be giving it a go <3