After sharing the chickpea croutons and the vegan Caesar sauce Today it is the turn of the vegan Caesar salad. This recipe is EPIC. I am not exaggerating when I say that it is one of the richest salads I have ever tasted and of course it is the one I like the most of all the ones we have published on the blog.
It is not a salad for every day because it is not ready in 5 minutes and the sauce is also caloric, but it is ideal for treating yourself because it is really delicious.
Ingredientes
Scale
- 1 cabeza de lechuga romana
- 275 g de tofu firme (9.7 onzas)
- 3 cucharadas de salsa de soja o tamari
- 3 cucharadas de agua
- 1/2 cucharadita de tomillo
- 1/2 cucharadita de pimentón dulce
- 1/2 cucharadita de de comino
- 1/2 cucharadita de ajo en polvo
- 1/2 cucharadita de cebolla en polvo
- Pimienta al gusto
- 1/2 taza de croutons de garbanzo (100 g)
- 1/4 taza de queso Parmesano vegano (60 g)
- 1 taza de salsa César vegana (250 ml)
Instructions
- Preheat the oven to 200ºC or 390ºF.
- Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Bake for 15 minutes, turn them over or move them a bit and leave them another 15 minutes. Take the tofu out of the oven and let it cool slightly if possible. You can also fry the tofu until golden brown.
- Meanwhile, put the soy sauce, water and herbs and spices (thyme, paprika, cumin) in a bowl , garlic, onion and pepper). Stir and pour the tofu inside to impregnate. Put it in a pan and cook over medium-high heat for about 5 minutes so that the tofu takes on color and flavor. Ideally, let it cool before tossing it on the salad.
- Chop the lettuce and place it in a large salad bowl or bowl. Add croutons, Parmesan, tofu, and Caesar sauce. Stir and serve.
