Ingredients
F
For the tofu 'chicken':
b
1 block super firm tofu
s
⅓ cup soy sauce or tamari
f
1 cup flour
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
u
1 cup unsweetened plant milk
d
½ tbsp dijon mustard
c
2 cups crushed cornflakes or panko
s
½ tsp salt
i
1 tsp italian seasoning
O
Oil, to shallow fry
F
For the croutons:
b
2 slices bread (regular or gluten free)
o
1 ½ tbsp olive oil
F
Flaky sea salt
F
For the Caesar dressing:
p
½ cup plain unsweetened vegan yogurt
t
2 tbsp tahini
l
2 tbsp lemon juice
D
1 tbsp Dijon mustard
c
1 tbsp capers
g
1 garlic clove
s
¼ tsp salt
B
Black pepper, to taste
w
2 tbsp water, if needed
F
For assembly:
p
4 packed cups romaine lettuce, chopped
f
¼ cup finely grated vegan Parmesan
C
Chips (optional – I use salt and vinegar)
l
2 large spinach herb tortilla wraps (regular or gluten free)
Directions
1
For the tofu 'chicken'
1
Slice the tofu lengthwise into thin slabs and lightly coat both sides with soy sauce.
b
1 block super firm tofu
s
⅓ cup soy sauce or tamari
2
In a bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt. In a separate bowl, add the crushed cornflakes or panko and season with salt and Italian seasoning.
f
1 cup flour
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
c
2 cups crushed cornflakes or panko
s
½ tsp salt
i
1 tsp italian seasoning
3
Dip each tofu slab into the dry flour mixture first, coating it lightly on all sides. Place the floured tofu on a plate.
4
Once all the tofu is coated, add the plant milk and dijon mustard to the same flour bowl and whisk until smooth to create a batter. If the batter feels too thick, add a small splash of plant milk to loosen it.
u
1 cup unsweetened plant milk
d
½ tbsp dijon mustard
5
Dip the floured tofu into the batter, letting the excess drip off, then press firmly into the crushed cornflakes until fully coated on all sides.
6
Heat a generous layer of oil in a pan over medium heat. Fry the tofu until deeply golden and crispy on both sides, then transfer to a rack or paper towel. Alternatively, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway. Chop into small bite-sized pieces and keep warm in the oven.
O
Oil, to shallow fry
7
For the Croutons
1
Cut the bread into small cubes, toss with olive oil and flaky sea salt, and bake at 400°F (200°C) until golden and crisp.
b
2 slices bread (regular or gluten free)
o
1 ½ tbsp olive oil
F
Flaky sea salt
2
For the Caesar dressing:
1
While the croutons bake, chop the romaine lettuce and blend all the dressing ingredients until smooth, thinning with water if needed, until creamy but pourable.
p
4 packed cups romaine lettuce, chopped
p
½ cup plain unsweetened vegan yogurt
t
2 tbsp tahini
l
2 tbsp lemon juice
D
1 tbsp Dijon mustard
c
1 tbsp capers
g
1 garlic clove
s
¼ tsp salt
B
Black pepper, to taste
w
2 tbsp water, if needed
2
For assembly:
1
Add the chopped romaine to a large bowl, followed by the chopped tofu, croutons, vegan Parmesan, and a generous amount of dressing. Add chips if using.
f
¼ cup finely grated vegan Parmesan
C
Chips (optional – I use salt and vinegar)
2
Chop everything together either on a cutting board with a knife or directly in the bowl using a pizza cutter until fully combined.
3
Warm the spinach wraps in the microwave for about 10 seconds so they’re soft and stretchy.
l
2 large spinach herb tortilla wraps (regular or gluten free)
4
Flip the chopped Caesar mixture onto the center of each wrap, pack it in tightly, fold like a burrito, slice in half, and enjoy immediately.
