Wasabi Caesar Salad With Sesame-Tofu Croutons

• FOR THE CROUTONS:
• 8 ounces, weight Extra Firm Tofu
• 1 Tablespoon Sesame Oil
• 3 cloves Garlic, Minced
• 1 Tablespoon Tamari Or Soy Sauce
• 1/2 cups Panko Breadcrumbs
• 1/8 teaspoons Ground Sea Salt
• 1/8 teaspoons Freshly Ground Black Pepper
• FOR THE DRESSING:
• 3/4 cups Raw Cashews, Soaked In Water At Least 3-4 Hours (Preferably Overnight), Drained
• 1 Tablespoon Tahini
• 1 teaspoon Wasabi Paste
• 1 Tablespoon Nutritional Yeast
• 1 teaspoon Dijon Mustard
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoons Tamari Or Soy Sauce
• 2 teaspoons Lemon Juice
• 1 Tablespoon Olive Oil
• 1 teaspoon Caper Juice (juice From Jar Of Capers)
• 1/4 cups Water
• FOR THE SALAD:
• 3 Romaine Lettuce Hearts, Broken Into Pieces

1. For the croutons:
2. Preheat oven to 400u0b0F. Cut tofu into 1/2-inch cubes, pat dry with a few paper towels (being careful not to smash them). Add tofu into a medium bowl. Add oil, garlic, tamari, panko breadcrumbs, sea salt and pepper, and stir to coat.
3. Place tofu cubes in a single layer on a baking sheet and bake at 400u0b0F for 25-30 minutes, stirring occasionally until tofu is brown and firm.
4. For the Caesar dressing:
5. Add all dressing ingredients into a food processor or blender. Blend until creamy.
6. For the salad:
7. Into a large bowl, add romaine lettuce. Drizzle with dressing, adding 1/2 cup at a time then stirring until desired taste is reached. Top with croutons and serve immediately.
8. Note: If you are not planning to serve immediately, keep dressing separate until ready to serve.

croutons, sesame oil, garlic, tamari, breadcrumbs, ground sea salt, freshly ground black pepper, dressing, cashews, tahini, wasabi paste, yeast, dijon mustard, apple cider vinegar, tamari, lemon juice, olive oil, caper, ubc, salad, hearts

Taken from tastykitchen.com/recipes/salads/wasabi-caesar-salad-with-sesame-tofu-croutons/ (may not work)