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Grilled Chick'n Caesar Salad Recipe

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Grilled Chick'n Caesar Salad

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Ingredients:

Salad:
1 6 oz block tofu, broken in pieces then sliced
High Heat Oil, (Avocado Oil Spray or Canola)
Santa Maria Seasoning
2 hearts Organic Romaine, cut into 1” strips
1/2 bunch cilantro, stems removed (optional)
1 avocado, sliced
1 cup vegan croutons
1/4 cup vegan parmesan cheese
 
Dressing:
12 oz. package silken tofu
1/2 cup cashews, soaked for 3-4 hours
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon sesame tahini
2 teaspoons capers with brine
2 cloves garlic
1 teaspoon tamari or soy
Freshly ground salt & pepper to taste

Directions:

  1. Use a dense protein-rich tofu for grilling. Remove the block from the packaging and break it into large chunks, slice the chunks into rough-cut pieces to resemble sliced chicken.
  2. Lightly oil and heat a barbecue or flat grill to medium high. Coat the chick’n pieces evenly with avocado oil spray or a high heat oil. Place them on the grill for 2-3 minutes on each side until they begin to brown. Reduce the heat and sprinkle on a generous amount of the seasoning. Continue grilling an additional one-two minutes then transfer to a plate to cool.
  3. Prepare the lettuce slicing 1’ strips crosswise though the stem, reserve in a large salad bowl. Add the optional cilantro leaves.
  4. In the jar of a blender combine all the ingredients for the dressing. Blend on high until smooth, add a little filtered water to adjust the consistency.
  5. Add the grilled chicken and croutons to the salad. Top with enough dressing to coat it evenly and toss well. Gently fold in the avocado slices then sprinkle on a generous amount of vegan parmesan and freshly ground black pepper. Serve with a wedge of lemon. This salad makes a great entree or can be used as a filling in wraps. Store the dressing in a covered jar for up to two weeks.
  6. Note
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Lunch
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