Vegan caesar with crispy tofu croutons

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Pat the tofu dry, cut into 4 slices, then tear into 20 bitesized pieces. In a medium bowl, whisk a little of the oat, almond or soy drink with the cornflour to make a paste, then whisk in the remaining drink until fully combined. Season and set aside.

Step 2

Mix the panko and chicken seasoning in a large bowl and season with black pepper. Line a large baking tray with baking parchment or a silicone mat and drizzle with ½ tbsp oil.

Step 3

Place the tofu pieces in the cornflour mixture, toss to coat and leave for 2 minutes. Then, one by one, dip the tofu pieces into the bowl of panko and shake or swirl the bowl to coat completely. Place on the prepared tray. Drizzle with the remaining ½ tbsp oil. Bake for 15 minutes, then turn and bake for another 8-10 minutes, until golden.

Step 4

Meanwhile, slice the romaine into thick ribbons, wash and dry well. Whisk or blend the dressing ingredients with 1 tbsp warm water until fully combined. Season with black pepper. Put ½ the dressing into a serving bowl and toss with the lettuce. Top with the crispy tofu, finely grated prosociano and some black pepper. Serve the extra dressing on the side.