Vegan Caesar Salad

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

Originally for Good Housekeeping September 2021, Alex Luck Photography, Food Styling, Me

SERVES 4, Ready in 30min

FOR THE CRISPY CHICKPEAS AND TOFU

3tbsp cornflour

1tsp smoked paprika

2tbsp sesame oil

2tbsp soy sauce

450g extra firm tofu, drained

400g tin chickpeas, drained and rinsed

FOR THE CROUTONS

1 ciabatta roll

1tsp olive oil

FOR THE DRESSING

100g vegan mayonnaise

1 garlic clove, crushed

1tsp Dijon mustard

1tsp soy sauce

1tsp maple syrup

1tbsp lemon juice

1tbsp capers, roughly chopped

TO ASSEMBLE

2 romaine lettuces

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

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; add to the bowl. Pat the chickpeas dry with kitchen paper; 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. Mix on a small baking tray with the oil and some seasoning, then add to the oven. 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 To assemble, chop lettuce and arrange on a platter. Topwithtofuandchickpeas; drizzle over the dressing.
Toss to coat and sprinkle over the ‘cheese’ and serve.

PER SERVING 476cals, 20g protein, 28g fat (4g saturates), 33g carbs (5g total sugars), 6g fibre