Preparation

1. Add all the ingredients for the Caesar dressing to a food processor and blend until smooth and creamy. Refrigerate for 1 to 2 hours to allow the flavors to develop.
2. Meanwhile, cut the block of extra-firm tofu in half, then cut into “chicken” fillets if desired.*
3. Coat the two tofu fillets with the dry spice mixture. Let sit for a few minutes, then coat with the liquid marinade. Refrigerate until the Caesar sauce is ready.
4. Grill the tofu fillets in a drizzle of oil of your choice for about 4-5 minutes on each side until golden brown, brushing with the remaining marinade.
5. Meanwhile, prepare the salad by cutting the romaine lettuce and radishes, then adding the croutons and vegan Parmesan cheese. Set aside.
6. Add the Caesar dressing and mix well.
7. Serve with the tofu fillets cut into thin slices.

Tips and notes: 

1. For the poultry spices, I used a seasoning blend containing thyme, marjoram, sage, celery salt, and black pepper.
2. Anti-waste tip: save the leftover tofu to make scrambled tofu or another recipe.
3. This recipe makes a generous amount of Caesar dressing (about 2 cups), so halve the recipe if you don’t want any leftovers. Otherwise, it will keep for about 5 days in the refrigerator. You can use it for other salads, Caesar wraps, or even pasta salad!

Photos and recipe: Le pouvoir des plantes by Sarah Bourgie

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