Blackened Tofu Caesar Salad

Ingredients

• 15 ounces extra-firm tofu (drained and pressed)
• 1/4 cup soy sauce
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1/8 cayenne pepper (optional)
• 1-2 tablespoons oil (for sautéing)
• 1/2 cup raw cashews (drained and rinsed)
• 3/4 cup almond milk
• 2 tablespoons tahini (drippy, creamy kind like Soom)
• 1 teaspoon dijon mustard
• 3-4 tablespoons fresh lemon juice plus zest from 1 lemon
• 1-2 garlic cloves
• 2 teaspoons caper brine
• 1 tablespoon nutritional yeast
• 2 bunches Tuscan kale (stems removed and torn into small pieces. (About 8-10 cups))
• 1/4 cup bread crumbs (toasted)
• Shredded dairy-free parm (like Violife)
• Fried capers (optional but highly recommended)

Instructions

1. 1

   --- Make the tofu ---

2. 2

   Marinate the tofu in the soy sauce in a shallow dish, making sure to cover the tofu as much as possible. Let sit for at least 10 minutes, then cube and toss with the spices until well coated. Heat the oil in a skillet, preferably cast-iron, over medium heat. When the oil is hot and shimmering, add the tofu and cook, stirring often, until crispy and golden. Set aside.

3. 3

   --- Make the dressing ---

4. 4

   While the tofu is marinating, make the dressing. Place all ingredients in a blender and puree until creamy. Taste, adjusting as desired. For more cheezy flavor, add in more nutritional yeast. For more brine, add in more caper brine and for more lemony/bright flavor, more lemon juice.

5. 5

   --- Assemble ---

6. 6

   Place the torn kale leaves in a large bowl and add the dressing. Massage into the greens, tossing well to fully coat. Add in the toasted bread crumbs, parm (if using) and tofu cubes. Toss well, the divide onto 4 plates and top with fried capers, if using.