The One Salad I’ll ALWAYS Eat (and Never Get Bored Of)

Crispy tofu and potato crouton Caesar salad. Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Tofu Caesar Salad with Potato Croutons & Cashew Caesar Dressing Ingredients Crispy tofu 1 x 280–300g block firm tofu 1 tsp dark soy sauce 1 heaped tsp white miso 1 tbsp nutritional yeast Breadcrumb Coating 3-4 tbsp breadcrumbs 2-3 tsp chicken seasoning 1/2 tsp garlic powder Potato Croutons 500g potatoes (floury variety like maris pipers) , cut into bite-sized cubes 2 tbsp olive oil 1 tbsp nutritional yeast 1 tsp dried oregano 1 tsp dried thyme 1 heaped tsp arrowroot powder Salad 1 large romaine, cos or butterhead lettuce, chopped and washed Cashew Caesar Dressing 100g cashews, soaked in boiling water for 10–15 minutes if not using a high speed blender 1 medium garlic clove 1 tbsp lemon juice ½ - 1 tsp Dijon mustard 1 tsp capers + 2 tsp caper brine 2 tbsp nutritional yeast 1 tsp white miso 125-150ml water Black pepper to taste Method Heat the oven to 200°C (390°F). Parboil potatoes in salted water for 5 minutes, then drain and let steam dry for 10–15 minutes. Rough up the edges, then toss with olive oil, dried thyme, dried oregano, salt, and pepper. Roast for 25-30 minutes until crisp and golden. Alternatively air fryer at 180°C (360°F) for 15-18 minutes Slice tofu into thin slabs (about 1cm thick). Simmer in salted boiling water with the dark soy sauce for 10 minutes, then drain and leave to steam dry, then pat completely dry with kitchen roll or a tea towel. Add the white miso to a small bowl and add 1 tbsp water, whisk into a thin paste. Then brush over the tofu. Mix breadcrumbs with the chicken seasoning. Coat tofu in the seasoned breadcrumb mix, pressing lightly to stick. Heat 2 tbsp olive oil in a medium frying pan over a medium heat. Fry the tofu for 3-4 minutes on each side or until golden brown and crispy. Alternatively place the tofu on a lined tray, drizzle or spray with oil, and bake at 200°C (390°F) for 25–30 minutes, turning halfway, until golden and crisp. Air fryer: Lightly oil the tofu and cook at 190°C (375°F) for 12–15 minutes, flipping halfway, until crisp and golden. Blend cashew Caesar dressing ingredients until smooth and creamy, loosening with water until thick but pourable. Toss chopped lettuce and some of the crispy potatoes with dressing. Top with more hot potato croutons and crispy tofu. Finish with black pepper and extra dressing if needed. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.