Vegan Crispy Chick'n Caesar Salad
Try this Vegan Crispy Chick'n Caesar Salad recipe, or contribute your own.
Try this Vegan Crispy Chick'n Caesar Salad recipe, or contribute your own.
- 1/2 cup water
- sea salt to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 2 cloves garlic
- lemon wedges
- 2 tbsp water
- 1/4 tsp onion powder
- 1/2 tbsp olive oil
- 1 cup raw cashews
- 2/3 cup bread crumbs
- vegetable oil for pan frying
- freshly cracked black pepper to taste
- 2 heads of romaine trimmed and chopped into bite-sized pieces
- 1 recipe vegan caesar dressing
- 3-4 tbsp cashew parmesan
- 1 recipe crisp tofu chick'n
- 1 recipe stove top croutons
- freshly cracked black peppercorns to taste
- 1 cup raw cashews soaked overnight
- 1 1/2 tbsp lemon juice
- 2 tsp capers + 1 tsp caper brine
- 1 1/2 tbsp nutritional yeast
- 1/4 tsp sea salt plus more to taste
- sprig parsley for colour
- 2 cups stale bread cubes
- 3 tbsp vegan butter
- 1/2 350 g block extra-firm tofu
- 1-2 tbsp all purpose flour
- 1 tbsp + 1/2 tbsp soy sauce divided
- 1 tbsp corn starch
- Carbohydrate 60.1593697097494 g
- Cholesterol 0 mg
- Fat 33.7546176430565 g
- Fiber 9.57084866295393 g
- Protein 16.7582264297702 g
- Saturated Fat 6.62940952103971 g
- Serving Size 1 1 Serving (255g)
- Sodium 299.639951997257 mg
- Sugar 50.5885210467955 g
- Trans Fat 1.87836076695869 g
- Calories 549 calories
Step-by-step
- Combine all ingredients in a blender and blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning to your liking.
- Chill in refrigerator.
- Combine all ingredients in a food processor and pulse until the mixture resembles dried Parmesan cheese. Do not over process. Store in an air tight container.
- In a medium-large skillet, melt vegan butter over medium heat and add garlic and onion powder.
- Stir in the bread cubes, coating evenly. Continue cooking (stirring often) until bread is crisp and toasty.
- Slice ½ of a block of tofu into 4 thin, square slices. Use paper towel or a clean tea towel to press out any excess moisture. The tofu should be nearly dry to the touch.
- In a shallow bowl or plate, cover the tofu with 1 tbsp of soy sauce (coating evenly), and wait a minute or two. Most of the soy sauce should be absorbed, wipe off any excess with paper towel.
- Breading: You'll need 3 shallow bowls or plates in a line. (1) with 1-2 tbsp all-purpose flour, (2) with 1 tbsp corn starch, ½ tbsp soy sauce, and 2 tbsp water, mixed well, and (3) â…” cup of bread crumbs. Using 1 hand, lightly coat the tofu in flour, dip it quickly in the wet soy sauce/cornstarch mixture, and then dip/coat with bread crumbs (press them firmly onto the tofu.)
- Heat oil in a skillet over medium heat. Fry tofu until golden brown and crispy on both sides. Drain on paper towel.
- Toss chopped romaine lettuce with Caesar dressing + 1 tbsp cashew parm. Top with extra vegan parm, croutons, sliced tofu chick'n, and a sprinkle of sea salt and freshly cracked black peppercorns. Enjoy immediately.
Pressing extra-firm tofu until it is nearly dry to the touch is the single most important step for achieving a crunchy exterior during pan frying. Maximizing your grocery budget relies on using pantry staples creatively, transforming stale bread into crunchy croutons and raw cashews into a rich emulsion without buying expensive specialty vegan cheeses. Home cooks can successfully navigate plant-based preparations by understanding how texture changes throughout the cooking process.
- Soak raw cashews in boiling water for thirty minutes if you forgot the overnight soak, ensuring the blender breaks them down into a completely smooth cream.
- Press the sliced tofu firmly with a clean tea towel for at least five minutes to expel excess water before applying the soy sauce marinade.
- Maintain medium heat when frying the bread cubes in vegan butter, stirring every thirty seconds to prevent burning while achieving an even golden-brown crust.
- Test the oil temperature by dropping a stray breadcrumb into the skillet; if it sizzles and floats within three seconds, the pan is ready for the breaded tofu.
- Store leftover blended cashew parmesan in an airtight container in the refrigerator for up to five days to maintain its dry, granular texture.
Using soaked raw nuts instead of roasted varieties yields a neutral base that lets the garlic, capers, and lemon juice dominate the dressing. Fresh lemon juice delivers a brighter acidity than bottled alternatives, directly balancing the dense fats of the cashew cream.
