Kale Caesar Salad + Panko Buffalo Tofu

Tahini Caesar Dressing

Ingredients:

2 tbsp of capers

2 tbsp minced garlic

2 tbsp Dijon mustard

½ a lemon, squeezed

½ cup tahini

½ cup nutritional yeast

½ cup water

2 tbsp extra virgin olive oil

Salt and pepper, to taste

Directions:

1. Add all ingredients to a blender or food processor and blend until smooth. Add more water or olive oil as needed to reach desired consistency.

2. Store in an airtight container for up to 1 week.

Panko Tofu

Ingredients:

1 block of firm tofu

½ cup all-purpose flour

1 cup unseasoned panko bread crumbs

2 tbsp nutritional yeast

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne

¼ tsp salt

¼ tsp pepper

½ cup almond milk

2 tbsp franks buffalo sauce

Directions:

1. Preheat oven to 400 degrees F.

2. Drain and press tofu to release as much water as possible then slice tofu into ¼ inch thick slices.

3. Mix milk and buffalo sauce in one bowl, mix flour, nutritional yeast, and spices in another bowl, & mix panko with a pinch of salt and pepper in a third bowl.

6. Coat the tofu in the four mixture, then the milk, then finally cover in the panko.

7. Place each strip of tofu on a baking sheet that has been greased with olive or avocado oil.  

8. Bake in oven for 20 minutes, then take out the tofu and flip it. Bake for another 20 minutes on the other side. (Additionally, you can pan fry the tofu in a skillet with olive oil. Fry on each side for 4-5 minutes on medium heat.)

Assembling your salad:

1. Clean, chop and massage your kale (massage releases its bitter compounds making the taste less acidic + softer).

2. Toss the kale with your tahini dressing and top with your tofu.

3. Additional toppings: I like to add hemp seeds for added protein + healthy fat and another squeeze of lemon juice + some cracked pepper. Enjoy 🙂