Reminiscent of a Caesar, but much lower in fat.
Ingredients:
1 head of romaine lettuce, washed and torn. Refrigerate.
Dressing: 1 lb regular tofu
Juice of one lemon
1 Tbsp apple cider vinegar
1 tsp sweetener of your choice (organic sugar, agave, etc.)
1 tsp salt
1 tsp vegan Worcestershire sauce (anchovy-free) – try Annie’s or Wizard brand, available at health food stores
1 tsp yellow mustard
2 Tbsp red wine vinegar
2 large cloves garlic,
crushed ½ tsp black pepper
Directions:
Blend all of the above until smooth and creamy. Will keep for 5 – 6 days in the fridge. Place all sauce ingredients in a blender and process until completely smooth.
Pretend parmesan – mix together ½ cup nutritional yeast, ½ cup ground almonds and ¼ tsp salt. Croutons – whole grain or pumpernickel bread cubed and toasted.
Assemble salad by tossing with enough dressing to coat lettuce. Add croutons and sprinkle with pretend parmesan, and serve with a wedge of lemon.
Leftover dressing will keep up to 2 weeks in the fridge.
Submitted by Nimisha Raja of evolvingappetites.com on behalf of the Toronto Vegetarian Association. Find more great recipes at http://www.meatlessmondays.ca
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