A high-protein, plant-based Caesar salad featuring crispy buffalo-flavored tofu and a creamy tahini-based dressing. This recipe is also low-carb, dairy-free, and gluten-free.
Preheat oven to 350 F and line a baking tray with parchment paper. Break your tofu into chunks and add to a bowl, toss with arrowroot powder and garlic powder. Spread evenly across baking tray and bake for 14-16 minutes or until crispy and browned. Add hot sauce, olive oil, and hot tofu together in a bowl, set aside. For the Caesar sauce: add tahini, lemon juice, apple cider vinegar, dijon mustard, nutritional yeast, garlic, capers (with their juice), black pepper, and water to a blender and blend until smooth. Add greens to a bowl and toss with Caesar sauce, then top with the buffalo tofu. Enjoy!
