Elly Curshen's salad can be made with classic bread croutons, or served as a side instead of a starter.
VeganVegetarian
Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins
Ingredients
280g The Tofoo Co Naked Tofu
100ml unsweetened oat, almond or soy drink
2 tbsp cornflour
50g panko breadcrumbs
2 tsp Bart Chicken Seasoning
1 tbsp olive oil, for drizzling and greasing
1 pack 2 Essential Romaine Hearts
2 tbsp finely grated Violife Prosociano Wedge
For the Caesar dressing
80g Rubies In The Rubble Plant Based Garlic Mayo
1 tsp white miso paste
2½ tsp lemon juice (from ½ a lemon)
10 drop Henderson’s Relish
1 tsp nutritional yeast flakes
1 tbsp Violife Prosociano Wedge, finely grated
Method
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.
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.
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.
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.
Cook’s tip
Different types and brands of tofu behave very differently, so always use the one specified in a recipe for the correct results. This tofu is firm and doesn’t need to be pressed before using.
