Vegetarian ceasar salad

The ‘chicken’ here in this vegetarian chicken Ceasar salad is made from tofu and because it’s marinated in seasonings and baked until crispy, it has a great texture and flavour, meaning that us meat-free-ers don’t need to miss out on any of the ceasar action! I love this one and hope you enjoy it too.

Serves 1:

Ingredients to make the tofu ‘chicken’:

• 1/2 block firm tofu

• 1tbsp olive oil

• 1/2 tsp garlic powder

• 1tsp veggie stock powder (alternatively, you could mix 1/2 tsp mixed dried herbs and 1/2 tsp turmeric instead)

• 1/2tsp salt

To make the ceasar dressing, mix together:

• 1tbsp Greek yoghurt

• squeeze of lemon

• 1 minced garlic clove

• pinch of salt

• 1tbsp grated Italian vegetarian hard cheese

• drizzle of olive oil

For the salad:

• Any leaves of your choice (I used mixed leaves and kale here)

• handful of chopped cucumber

• 1 slice of stale bread (if you don’t have stale bread, simply take a slice or chunk of bread and leave out for about half an hour beforehand)

Method:

1. Tear the tofu into chunks (tearing it is better than chopping into cubes as it soaks up more flavour and becomes crispier

2. Mix all of the marinade ingredients together and leave the tofu to sit in it for 10 minutes

3. Combine all of the ingredients together for the ceasar dressing and set aside

4. Place the marinaded tofu onto a baking tray or in the air fryer at 200 degrees c for around 20 minutes

5. Tear the bread into chunks, drizzle over some olive oil and add these to the air fryer or baking tray when the tofu has around 5 minutes left

6. Add the dressing to the salad leaves, mix and serve

7. Top the salad with the tofu, croutons, extra cheese, lemon and anything else you fancy