1 package (350g) Sunrise extra firm tofu, crumbled
1 tbsp vegetable oil
¼ cup soy sauce
2 tbsp maple syrup
2 tsp paprika
2 tsp liquid smoke
1 tbsp organic ketchup
DRESSING
¼ cup tahini
½ bulb roasted garlic*
3 tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp dijon mustard
⅓ cup water
1 tsp maple syrup
Salt & pepper, to taste
SALAD
1 bunch organic kale, washed, stripped, and chopped
Juice of 1 lemon
1 head romaine lettuce, chopped
½ large cucumber, sliced (optional)
Instructions
TOFU BACON: Wrap the crumbled tofu in a cheesecloth or thin cloth and squeeze out as much excess water as possible.
Heat a large frying pan over medium-high heat and add the oil. Once the oil is hot, add all remaining tofu bacon ingredients and fry until seasonings are evenly incorporated and the tofu is golden brown. From from the heat and allow the tofu bacon to cool while you prepare the rest of the salad.
DRESSING: Blend all dressing ingredients in a blender until smooth.
SALAD: In a large mixing bowl, massage the kale with lemon juice until leaves become softened. Add the romaine lettuce, all the tofu bacon, cucumber (if using), and dressing. Toss to combine.
Notes
*Wrap a whole, unpeeled bulb of garlic in aluminum foil and bake at 375°F for about 45 minutes
Tofu bacon and dressing can be made a day or two in advance. Just assemble the salad shortly before serving.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-caesar-salad-tofu-bacon/