1 medium sized clove garlic, peeled
1/2 teaspoon Dijon mustard
1/2 teaspoon white wine vinegar or lemon juice
3/4 teaspoon white miso
1 teaspoon caper juice
1 teaspoon capers
2 tablespoons nutritional yeast
1 tablespoon agave/ maple syrup
1/2 teaspoon soy sauce (optional)
300g block silken tofu
salt & pepper
splash of plant milk to adjust to desired consistency
Rest of dish: romaine lettuce (1 head/ 200g), 400g can chickpeas, curry powder, vegan chicken, cornflour, bread for croutons & olive oil.
Blend all of the above to make a delicious ceasar dressing.
Alongside 200g slice and washed romaine lettuce, this will serve 2.
I love serving this with roasted curried chickpeas, vegan chicken and rye bread croutons.
To make the curried chickpeas, drain a can of chickpeas and combine with curry powder (1 teaspoon) and other spices as preferred.
Roast at 180 degrees for 25 minutes.
For details on vegan chicken - follow for the next vegan hacks!
