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Cleopatra L.O.V.E.s Caesar’s Salad!
This is so wonderful and full of excitement in every bite! I named her Cleo because in essence the classic Chicken Caesar Salad is made it’s way. Cleopatra being the feminine, is made of crispy baked and well seasoned tofu and is adorned with capers instead of anchovies and the dust of kelp powder or fresh minced, making her the feminine! Why Cleopatra? The flavor of the Middle East when a dab of pure tahini is added to the mix!
- 1 block of drained extra firm organic or Non GMO tofu sliced 4 and 4-5 cube style
- 1 Tbs of a good curry powder or Jamaican Jerk seasoning
- 1 tsp of ground Celtic sea or Himalayan pink salt or splashes of Ume vinegar by Eden
- 1 tsp of garlic powder
- ¼ tsp of Italian dried herbs
- 1-2 minced garlic cloves
- ¼-½ cup of chopped red onion
- 2-3 leaves of romaine lettuce chopped
- Your favorite Non GMO wrap (I use Maria n Carlos spinach wraps)
- 1 squeezed lemon for it’s juice
- 2 Tbs of pure sesame tahini
- 1 ½ Tbs of capers or caper berries drained
- 1 tsp of kelp powder or 1 Tbs kelp seaweed diced finely (optional)
- Smoked coconut flakes aka coconut bacon bits (optional)
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Have the bowl you plan to toss your salad in set up before you begin. Get the tofu into the oven before you start anything! See my explanation below. This is a very quick salad once the tofu is ready and you'll need to be able to add things boom, boom, boom!
Meanwhile, preheat your oven to 350 Fahrenheit and have a baking sheet or any vessel that will hold a pound or block of cubed tofu. I hate cleaning pans so I will use a sheet of unbleached parchment paper over the baking sheet. The paper will also prevent the tofu from sticking to the pan. I sprinkle just a tiniest bit of each spice onto the paper leaving most for the tops of the cubes. A sure way to evenly cover them would be to bag season them with everything together in a ziploc but I prefer my way to prevent the delicate state of the tofu from crumbling during the shaking of the bag. Your preference. *Note if using Ume vinegar go very light as it has a concentrated salt content from the brine process of the Japanese shiso leaf. A very little goes a long way! Careful splashing is urged! Also keep the cubes from stacking on each other or they will stick together.
Place the sheet into the preheated oven and leave them in until your tofu has reached a desired crispness which is usually not under 45 minutes. Test a piece after 45 minutes. The most clever time management I use to utilize my time wisely is knowing ahead of time before I begin any chopping of veggies is prepping the tofu and getting it into the heat first thing! Otherwise it will feel like it's taking forever and I'll lose my kitchen dance timing! So, tofu in first! You'll be so surprised how fast an hour will pass as you're prepping everything else, playing on social media and multitasking etc!
Add everything including tofu into the bowl except the kelp, tahini and lemon. Now drizzle the tahini over and squeeze your lemon without the seeds falling into your salad! Sprinkle on the kelp. Toss and enjoy every single morsel!! LivingOnVeganEnergy!™