Recipe: Vegan Caesar Salad

From goodhousekeeping.com

Roasting the tofu and chickpeas with cornflour helps them to crisp up and is a healthier alternative to frying

Ingredients

For the crispy chickpeas and tofu

3 tbsp. cornflour

1 tsp. smoked paprika

2 tbsp. sesame oil

2 tbsp. soy sauce

450 g extra firm tofu, drained

400 g tin chickpeas, drained and rinsed

For the croutons

1 ciabatta roll

1 tsp. olive oil

For the dressing

100 g vegan mayonnaise

1 garlic clove, crushed

1 tsp. Dijon mustard

1 tsp. soy sauce

1 tsp. maple syrup

1 tbsp. lemon juice

1 tbsp. capers, roughly chopped

2 romaine lettuces

20 g vegan Italian-style hard ‘cheese’, grated or shaved

Per serving:

• Calories: 476
• Protein: 20g
• Total fat: 28g
• Saturates: 4g
• Carbs: 33g
• Total sugars: 5g
• Fibre: 6g

Directions

1. Preheat oven to 240°C (220°C fan) mark 9. Line a large baking tray with baking parchment. For the crispy chickpeas and tofu, in a large bowl, mix the cornflour, smoked paprika, sesame oil, soy sauce and some seasoning.
2. Cut the tofu into 1cm pieces, pat dry with kitchen paper, pressing gently to squeeze out excess moisture, and add to the bowl. Pat the chickpeas dry with kitchen paper and add to the bowl. Toss to coat. Tip on to the lined tray and spread to a single layer. Cook for 15-20min, or until beginning to crisp.
3. Meanwhile, tear the ciabatta into small chunks. Scatter on to a small baking tray with the oil and some seasoning. Toss to coat, then add to the oven and cook for 5min, until crisp.
4. Meanwhile, in a small jug, whisk the vegan mayonnaise, garlic, mustard, soy, maple syrup, lemon, capers and some seasoning. Set aside.
5. Roughly chop the lettuce and add to a shallow serving bowl or platter. Top with the crispy tofu and chickpeas and drizzle over the dressing. Toss to coat, sprinkle over the vegan Italian-style hard ‘cheese’ and serve.
6. https://www.goodhousekeeping.com/uk/food/recipes/a37882584/vegan-caesar-salad/