Health By Al

Lately I’ve been loving loaded, filling salads. This salad leaves me feeling so full and satisfied! People always ask if I miss cheese… between this salad, my Vegan Mac & Cheese, & other vegan cheese options, I don’t miss cheese at all! I hope you love this recipe, let me know if you try it/are planning on trying it!

Ingredients: Serves 4

Cheesy Garlic Tofu

• 2 packages extra firm tofu (14 oz. each)
• 2 & 1/2 Tablespoons extra virgin olive oil (split)
• 2 Tablespoons cornstarch 
• 3/4 teaspoon sea salt (split)
• 1 & 1/2 teaspoons garlic powder (split)
• 4 Tablespoon nutritional yeast (split)

Honey Dijon Garbanzo Beans

• 2 cans garbanzo beans, rinsed and drained + pat dried with paper towel 
• 2 teaspoons olive oil
• 1/4 teaspoon sea salt 
• 2 teaspoons dijon mustard 
• 2 teaspoons honey 

Caesar Dressing

• 1 cup raw cashews, soaked 15 minutes in hot water if not using Vitamix 
• 1/4 cup lemon juice
• 1 cup water, room temp or warm
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon black pepper 
• 1 teaspoon sea salt
• 2 teaspoons nutritional yeast 

Additional Ingredients

• 1/2 cup sliced almonds 
• 1 head romaine lettuce, chopped 
• 2 cups cherry tomatoes, halved 
• 3 Tablespoons capers 

Directions:

1. First, make the cheesy garlic tofu. Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Drain the tofu and dry it well with paper towels. Cut each block in half, creating four thin rectangles. Next, make three vertical cuts top to bottom, creating a 1 inch wide strips.
3. Tear the strips into bite sized pieces and place them in a bowl. Drizzle with 2 Tablespoons of the olive oil and the cornstarch. Mix gently with a spoon. Add 1/2 teaspoon of sea salt, 1 teaspoon of garlic powder, and 1 Tablespoon of the nutritional yeast. Mix gently and spread onto the baking sheet. Sprinkle with 1 more Tablespoon of nutritional yeast. Bake 20-30 minutes, until crispy (you will use the leftover salt, garlic powder, and nutritional yeast after they bake).
4. Next, make the honey dijon garbanzo beans by lining a baking sheet with parchment paper and mixing all ingredients in a bowl. Spread onto the baking sheet and bake 15-20 minutes, until desired crispiness.
5. While the tofu and beans bake, make the dressing. Combine all ingredients in a high speed blender and blend until smooth. Cool in the fridge until serving.
6. Next, prepare the toasted almonds. Heat a pan on medium heat and toast the sliced almonds for 8-10 minutes, stirring often.
7. By now, the tofu should be done. Heat the remaining 1/2 Tablespoon of olive oil in a large skillet over medium heat. Add the tofu, along with the remaining 1/4 teaspoon sea salt, 1/2 teaspoon garlic powder, & 2 Tablespoons nutritional yeast. Stir and crisp in the skillet 3-5 minutes.
8. Layer the salad: lettuce, cherry tomatoes, capers, toasted almonds, cheesy garlic tofu, honey dijon chickpeas, & caesar dressing. Enjoy!