Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you’d like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.
INGREDIENTS:
Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
The rest:
1 large bunch of romaine, chopped
1/2 large red onion, sliced
1/3 C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps
DIRECTIONS:
To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
Move the tofu to a cutting board and let them cool about 5-10 minutes. Meanwhile, toss the romaine, red onion and cashews in a medium bowl. I then scooped out about 1/2 a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water—it’s a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
Cut the tofu into small squares.
To assemble, I warmed the tortilla in the microwave for just a few seconds; it’s easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!
- Dressing:
- 2 cloves garlic
- 12-oz box firm silken tofu
- 3 Tbs lemon juice
- ⅛ C olive oil
- 2 Tbs capers
- 4 tsp caper juice/brine
- ½ tsp mustard powder
- Dash of sugar
- Salt and pepper
- (I added 2 Tbs of nutritional yeast to the original dressing recipe)
- .
- The rest:
- .
- 1 large bunch of romaine, chopped
- ½ large red onion, sliced
- ⅓ C cashews chopped
- 1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
- Cooking spray
- Salt and pepper
- Croutons
- Flour tortillas or other wraps
- To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
- To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
- Remove to a cutting board and let them cool about 5-10 minutes.
- Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
- I then scooped out about ½ a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water---it's a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
- Cut the tofu into small squares.
- To assemble, I warmed the tortilla in the microwave for just a few seconds; it's easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!
