In our latest edition of RECIPE?!, where we use whatever is in the fridge to make something delicious, I transformed tofu 2 ways! Using the leftover tofu feta from our greek salad recipe I made tofu bacon bits and replaced the cashews in our caesar dressing recipe with some tofu as well. It was perfection!
Here's how to make these simple vegan chicken caesar wraps!
caesar dressing ingredients (makes 2 cups):
1 bulb of garlic
1 tsp olive oil (for roasting garlic)
pinch sea salt & ground pepper
3/4 C cubed medium or firm tofu
3/4 C water
2 tbsp olive oil
1 pitted medjool date
3 tbsp lemon juice
1 tsp lemon zest
3 1/2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1/2 tsp dijon mustard
1 tsp sea salt
1 tsp ground pepper
tofu bacon bits ingredients:
1/2 brick of firm tofu
1/4 C tamari (can sub soy sauce or bragg's aminos)
1/4 C water
2 tbsp liquid smoke
2 tbsp maple syrup
1 1/2 tsp smoked paprika
4 C romaine lettuce, roughly chopped
1/4 C red onion, thinly sliced
2 vegan chicken breasts (we used PC Blue Menu vegetarian chicken breasts*)
2 tsp vegetable oil (for frying)
Preheat oven to 425 F.
* the vegan chicken product we used it no longer available! Some kind of un-breaded strips would work just fine.
To prepare the bulb of garlic for roasting, peel the outer layers of the garlic bulb skin leaving a thin layer still in tact and cut the top of the bulb off, approximately 1/4 inch from the top, ensuring the cloves are visible. Coat the top with olive oil, and a pinch of sea salt, and ground pepper. Bake for 25-35 mins until the cloves are browned and soft.
I also baked the tofu bacon bits in the oven at the same time as the garlic. Finely crumble the tofu into bits in a dish and add the marinade ingredients. Stir to combine and coat all the tofu. Lay it out on a parchment lined baking sheet in an even layer. Bake for 25 minutes until browned and crispy. You may need to bake it less depending on your oven and be sure to flip it once or twice throughout baking.
Place all the dressing ingredients in a high speed blender along with the roasted cloves of garlic and blend on high until very smooth. Refrigerate the until ready to assemble and serve.
Pan fry the vegan chicken breasts for 5-6 minutes over medium heat with a little bit of oil until browned and cooked through. Then cut into strips. Alternatively, you can purchase vegan chicken strips or shreds and prepare as directed!
Toss romaine, red onion, and some dressing together in a large bowl until well coated with salad dressing. Lay out a portion onto your wrap and then add chicken strips. Wrap tightly and cut in half. Serve immediately!