Vegan Caesar Salad

This vegan take on a classic salad is super health-supportive with booster foods like detoxing nori and gut-supportive fermented miso.  Pair with roasted chickpeas, gluten-free croutons, or cubed and roasted tofu.  I buy organic tofu as most non-organic soy tends to be genetically modified. This recipe can be made soy-free by removing the tofu and adding extra olive oil for creaminess, and substituting chickpea miso for white miso.

Serves 4-6

Ingredients:

1 oz soft tofu

3 cloves garlic

1 sheet nori, toasted and crumbled

¼ cup EVOO

2 Tbs fresh lemon juice

1 ½ Tbs balsamic vinegar

1 Tbs white miso

1 Tbs Dijon mustard

1 Tbs capers

1 tsp coconut aminos (or tamari)

¼ tsp white pepper

1 large head romaine lettuce, washed and chopped

optional garnish: nutritional yeast, scallions, gomasio or sesame seeds, toasted chickpeas or cubed tofu

Method:

-Combine all ingredients in a blender, except lettuce, and blend until smooth and creamy.

-At serving time, toss lettuce with dressing in large bowl.  Top with nutritional yeast, scallions, sesame seeds, or toasted chickpeas.