A Caesar salad is a salad made up of romaine lettuce, croutons, egg and cheese with a lemon and garlic dressing. For our version the cheese has been omitted but you could always add vegan cheese if you wish. We have replaced the egg with tofu.
1) Wash and shake dry the lettuce, place in a serving dish. Pour over 50mls (¼ Cup) of the olive oil and leave in fridge.
2) To make the croutons heat 50mls (¼ Cup) of olive oil in a heavy large frying pan. Season with ¼ tsp of salt and ¼ tsp of black pepper, stir and add the bread cubes. Cook on a medium heat on all sides until golden brown. Remove from heat and allow to cool.
TIP: We did ours in a table-top, light fat frying machine that rotates the croutons.
3) Melt the margarine in a small saucepan. Mash the tofu with a fork and add to saucepan along with ¼ tsp of salt and ¼ tsp of black pepper. Stir well and cook on a medium heat for 10 minutes stirring frequently.
4) To make the dressing place the soya milk, salad cream or mayonnaise into a blender with garlic, lime juice, mustard powder, soya sauce and 2 Tbsp of olive oil. Mix until smooth. Season with salt and pepper to taste.
5) Take the lettuce out of the fridge and break into smaller pieces. Place back into the serving bowl. Pour the dressing over.
6) Add the tofu (and vegan cheese, if using it). Mix well and serve.
