Baked Tofu:
1 carton silken tofu, frozen overnight, thawed in the fridge and pressed, wrapped in a towel for 15 minutes
The Crust:
1/4 cup whole wheat bread crumbs, or panko
2 tbsp walnuts, processed into a meal
1 tbsp whole wheat or oat flour
1 tbsp dried Italian herbs (oregano, basil)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 of a bouillon cube, mixed in with your hand with the rest of the mixture
Plant-based Caesar Dressing:
1/2 cup raw cashews, soaked for at least 30 minutes
Zest of a lemon Juice of one large lemon
2 tbsp nutritional yeast
1 tsp mustard
2 garlic cloves
1 cup water (for blending and thinning the dressing out, start with 1/2 a cup and add more if needed)
2 tbsp capers, chopped
Lots of freshly ground black pepper
Walnut Parmesan:
1/2 cup raw walnuts (or any other nuts)
2 tablespoons nutritional yeast
1/8 tsp salt
1/2 teaspoon garlic powder
1/2 tsp miso paste (optional)
Crispy Chickpeas:
1 15 oz can cooked chickpeas, drained and rinsed, sprayed with olive oil, baked or air fried for 15 minutes, then tossed with Italian herbs, a dust of garlic powder, black pepper and 1 tbsp nutritional yeast.
For the salad:
2 heads of romaine lettuce, chopped and tossed with the caesar dressing.