Saturday, September 3, 2011
A Quick Vegan Caesar Salad
When inspirations strikes you have to go with it. I came home from a nice outing with my husband and I had in mind for dinner some kind of greek dish with orzo, beans, mustard greens, dill, olive oil... But then I got lazy and when I saw that I had romaine, tofu and a day old french bread, I decided to change gears and throw together a quick caesar salad. Here's what I did.
First, I made homemade croutons. I cubed a loaf of day old french bread and tossed them with olive oil, garlic powder, salt and pepper. I baked them in a 400 degree oven for 10 minutes. Meanwhile, I sauteed cubed tofu in olive oil, soy sauce and some seasonings. This takes only about five minutes. You can use what you like. I had sansho spice which has a mixture of red chili, seaweed, sesame and sansho pepper. Set tofu aside to cool.
When croutons are done, set them aside to cool as you make a quick dressing. I stirred in a salad bowl, 1/4 cup of vegan mayo with a 1/2 teaspoon of dijon mustard, garlic powder, a dash of salt, pepper and a drizzle of olive oil and red wine vinegar. I tossed some romaine lettuce in the dressing, then added the croutons and tofu. Dinner was great! Tomorrow, stay tuned for that orzo dish. It might just happen.