Ingredients
F
For the chickpea croutons:
c
1 can chickpeas, drained and rinsed
o
2 tbsp olive oil
S
Salt and black pepper, to taste
n
1 tbsp nutritional yeast
F
For the tofu katsu:
b
1 block super firm tofu
s
⅓ cup soy sauce or tamari
f
1 cup flour, regular or gluten free
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
c
2 cups crushed cornflakes or panko
O
Oil spray (for air fryer)
F
For the Caesar dressing:
r
½ cup raw cashews, soaked and drained
n
2 tbsp nutritional yeast
l
2 tbsp lemon juice
c
1 tbsp capers
D
1 tbsp Dijon mustard
m
1 tbsp miso paste (optional)
g
1 garlic clove
s
¼ tsp salt
B
Black pepper, to taste
w
¼ cup water, plus more if needed
F
For the salad:
R
Romaine lettuce, chopped
a
1 avocado, sliced
Directions
1
For the chickpea croutons:
1
Toss chickpeas with olive oil, nutritional yeast, salt, and pepper.
c
1 can chickpeas, drained and rinsed
o
2 tbsp olive oil
n
1 tbsp nutritional yeast
S
Salt and black pepper, to taste
2
Air fry at 400°F (200°C) for 15–20 minutes, shaking every 5 minutes, until crispy.
3
For the tofu katsu:
1
Slice tofu lengthwise into thin slabs and coat lightly with soy sauce.
b
block super firm tofu
s
⅓ cup soy sauce or tamari
2
In one bowl, mix flour, cornstarch, baking powder, garlic powder, onion powder, and salt.
f
1 cup flour, regular or gluten free
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
3
In another bowl, place the crushed cornflakes or panko.
c
2 cups crushed cornflakes or panko
4
Coat tofu in the dry flour mixture, then add the plant milk to the remaining flour mixture and whisk until smooth.
u
1 cup unsweetened plant milk
5
Dip tofu into the batter, let excess drip off, then press into the cornflakes until fully coated.
6
Air fry tofu at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp. Slice into strips.
7
For the Caesar dressing
1
Blend all dressing ingredients until smooth, adding more water if needed to thin.
r
½ cup raw cashews, soaked and drained
n
2 tbsp nutritional yeast
l
2 tbsp lemon juice
c
1 tbsp capers
D
1 tbsp Dijon mustard
m
1 tbsp miso paste (optional)
g
1 garlic clove
s
¼ tsp salt
B
Black pepper, to taste
w
¼ cup water, plus more if needed
2
For the salad:
1
Toss romaine with dressing. Top with avocado, tofu katsu, and chickpea croutons. Serve immediately.
R
Romaine lettuce, chopped
a
1 avocado, sliced
