Kale Caesar Salad (w/ crispy tofu)
This high protein, incredibly delicious Kale caesar salad has over 50 grams of protein
Ingredients
Crispy Tofu
- 1/2 Block Soy Free Tofu I used 'Big Mountain Foods' Brand
- 1/2 Cup Bread Crumbs
- 1/3 Cup Flour
- 1/3 Cup Water to mix with flour for wet batter
- 2 Teaspoons Garlic Powder 1/2 for flour, 1/2 for bread crumbs
- 2 Teaspoons Onion Powder 1/2 for flour, 1/2 for bread crumbs
- 2 Teaspoons Poultry Seasoning there's no poultry in here, don't worry!
- Salt
- 4 Teaspoons Nutritional Yeast 1/2 for flour, 1/2 for bread crumbs
Kale & Caesar Dressing
- 1/4 Cup Tahini
- 1 Teaspoon Lemon Juice
- 2.5 Teaspoon Capers & Their Liquid
- 1 Teaspoon Poultry Seasoning there's no poultry in here, don't worry!
- 2 Teaspoons Maple Syrup
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1 - 1.5 Tablespoons Nutritional Yeast
- 1 Tablespoon Water or more if needed
- 1 Cup Cooked Quinoa season to desired taste with salt & pepper
- Salt to taste
- 1/2 Chopped Red Onion
Instructions
- Slice your tofu block into thin, equal slices of about 6-8. Prepare your wet batter and breadcrumb mixture by combining the flour with water and seasonings and the bread crumbs with seasonings.
- Dip the tofu into the wet batter and then the bread crumbs until everything is evenly coated. Now, Prepare your air fryer on 400 F 204 C. Spray the bottom of the tray with oil and place the tofu slices in there. Spray each tofu slice with oil and allow to cook for 15-20 minutes or until golden brown.
- Combine all the ingredients for your caesar dressing in a large bowl and mix, adding salt to taste. Pour out around 1/2 of the dressing foo top the salad off with later. Add in the kale and massage until it shrinks in size. This aids in digestion and makes the kale taste much better as opposed to leaving it whole.
- Add in your chopped red onion and quinoa and stir to combine everything.Serve on a separate plate and top off with the finished crispy kale and enjoy!