How’s your day going?
I’ve just started a new job, which may sound exciting, but I’m not stoked to be working a day job to make it by on a day-to-day basis. If I had it my way, everyone’s talents would be their money maker – such as this blog.
None the less, I won’t stop posting at least two times weekly because I love doing this far too much & I’m not doing this for the money. I love doing this because every moment that I’m involved in the process – idea creation, testing, cooking, photography, writing, editing – is one where my heart does not linger; I could spend all day splendidly creating content for No Eggs or Ham.
But enough about me, let’s talk about this salad. After ordering a vegan chick’n Caesar salad from Wayward Cafe in Seattle, my love for the dish erupted like an active volcano!
I stopped eating them when I started eating a plant based diet because most Caesar dressings contain parmesan, anchovies, eggs, and lots and lots of oil. Yummm……? However, I shouldn’t have let that stop me, because this salad is everything I love!
and very simple.
Caesar would be proud (he’s the one who made these things, right?!).
Adapted from an Alton Brown recipe, the base of this dressing is silken tofu, which is the perfect base for creamy Caesar dressing.
This salad is perfect with sautéed mushrooms, grilled marinated tempeh, or your favorite vegan chicken. We topped our salad with crispy Gardein chick’n tenders, which are a delicious treat when feeling carnivorous. Thanks for the tenders, Gardein!
Garlicy Caesar Salad
Oil free rendition of the creamy king of salads!
- 1 heart of romaine lettuce
- 1 cup (8 oz) organic silken tofu
- 2 tbs nutritional yeast
- 1 1/2 tbs white vinegar
- 1 1/2 tbs tamari sauce
- 1/2 tsp mustard powder or 1 tsp dijon mustard
- Pinch of coarse sea salt
- Vegan parmesan cheese
- Black pepper
- Vegan chicken tenders
- To prep romaine, make an “X” by cutting lengthwise from the base of the head to the top of the head, rotating it 90°, then making another full lengthwise cut. Afterwards, slice horizontally across the head to form large pieces of leaves (reference photo in post). Place in large mixing bowl & set aside.
- To assemble dressing, place the rest of the ingredients (tofu through mustard) in a blender and blitz until creamy.
- Add 1/2 cup of dressing to bowl with lettuce and toss to coat. Taste, and add more dressing if preferred.
- Top with vegan parmesan or nutritional yeast, a sprinkle of salt, and vegan chicken or sautéed mushrooms. Bon appétit!