Caesar salad is probably everyone's favorite salad, except it comes with so many calories that you might never get it. This Kale Caesar Salad is extremely guilt-free but keeps all of that same great flavor you love!
To start, preheat your oven to 400 degrees to make the chickpea croutons. Drain and pat dry 1 can of chickpeas, toss with salt, pepper and garlic powder and spray with Pam olive oil. Bake for 25 minutes and you'll have crispy chickpea croutons!
Add your sot tofu, avocado, anchovy paste and garlic into a food processor or blender. You can start with 1/4 tsp of anchovy paste if you're not sure you like it and add in more from there. You can also replace the anchovy paste with Worcestershire sauce Next, add in your red wine vinegar, lemon juice, Dijon mustard, salt and pepper. Blend until completely smooth and you're done! Now, dress your kale and place in the fridge for at least 1 hour. Kale is a harder green so this gives it time to marinate with all of the great flavors and soften.
Makes 8 Servings
Chickpea Croutons:
1 Can of Chickpeas, Drained and Dried
1/2 Tsp Garlic Powder
Salt and Pepper to Taste
*Bake at 400 degrees for 25 minutes
Dressing:
3/4 Cup Soft Tofu
1/4 Avocado
1/2 + 1/8 Tsp Anchovy Paste or Worcestershire Sauce
2 Tbsp Lemon Juice
3 Garlic Cloves
1 Tsp Dijon Mustard
2 Tsp Red Wine Vinegar
Salt and Pepper to Taste
Salad:
Chopped Kale tossed with the dressing and topped with chickpea croutons
Chickpea Croutons:
1 Can of Chickpeas, Drained and Dried
1/2 Tsp Garlic Powder
Salt and Pepper to Taste
*Bake at 400 degrees for 25 minutes
Dressing:
3/4 Cup Soft Tofu
1/4 Avocado
1/2 + 1/8 Tsp Anchovy Paste or Worcestershire Sauce
2 Tbsp Lemon Juice
3 Garlic Cloves
1 Tsp Dijon Mustard
2 Tsp Red Wine Vinegar
Salt and Pepper to Taste
Salad:
Chopped Kale tossed with the dressing and topped with chickpea croutons