Vegan Caesar Salad Roasting the tofu and chickpeas with cornflour helps them to crisp up and is a healthier alternative to frying. 1 ciabatta roll 1tsp olive oil
SERVES 4 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 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. Top with tofu and chickpeas; 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