National Vegetarian Week 2024

Southern-Fried Tofu Caesar Salad

Crispy, flavourful, and utterly satisfying, this Southern-Fried Tofu Caesar Salad is a new take on the classic salad. The secret lies in freezing and defrosting the tofu, transforming it into tender nuggets that crisp up beautifully. With a zesty dressing, crunchy croutons, and fresh lettuce, this salad is a delightful twist on tradition.

Serves 2

Preparation: 20 mins, plus 5-6 hours freezing, overnight defrosting and 30 mins soaking
Cooking: 20 mins

Ingredients

For the croutons:
3 tbsp extra virgin olive oil
½ tsp oregano
¼ tsp sea salt
⅛ tsp cracked black pepper
100g stale baguette or ciabatta, cut into 2-3cm chunks

For the tofu:
350g silken tofu, frozen for minimum 5-6 hours, then defrosted overnight in a fridge
200ml vegetable stock
4 tbsp Southern fried seasoning or coating (we used Schwartz Southern Fried Chicken Seasoning)

For the dressing:
70g sunflower seeds, soaked in boiling water for 20 minutes
25g cornichons or pickled gherkins
100-120ml dairy or oat milk
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp lemon juice
1 tsp rice vinegar
1 tsp agave or maple syrup
1 garlic clove, chopped
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
⅛ tsp ground black pepper

For the salad:
1 head Romaine lettuce, roughly chopped
10 pitted black olives, sliced
30g vegetarian Italian style hard cheese, shaved

Method

1. For the croutons: In a bowl, mix all crouton ingredients except the bread chunks. Add the bread chunks and stir to coat. Set aside for 20 minutes to absorb the oil mix. Cook in an air fryer on 190°C for 5-7 minutes until golden brown and crispy. Set aside to cool.
2. Prepare the tofu: Gently squeeze the excess water from the defrosted tofu. Cut the tofu into 12 even sized cubes. In a bowl, pour the vegetable stock onto the tofu. Set aside to soak for 10 minutes.
3. Meanwhile, make the dressing: Drain the sunflower seeds. Add the sunflower seeds and all other dressing ingredients to a small food processor or blender. Blend until smooth adding more milk if needed. The dressing should be thick and creamy but still runny.
4. In a bowl gently coat the tofu in the Southern fried seasoning. Cook in an air fryer on 190°C for 7-10 minutes, turning halfway through.
5. In a large bowl toss the lettuce and olives in 2 tbsp of the dressing.
6. Split into 2 serving bowls.
7. Top the lettuce with the tofu and croutons. Add the cheese shavings. Dot the remaining dressing onto the salad.
8. Serve immediately.

(Chef’s note. To cook in an oven rather than air fryer, follow these timings and temperatures. Croutons: 10-15 mins 210°C / fan 190°C / gas 6½. Tofu: 20 mins 210°C / fan 190°C / gas 6½.)

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