Vegan Caesar with Homemade Croutons

I always chuckle to myself when people order Caesar salad at restaurants. Not that there's anything wrong with that, just that it's the simplest salad possible. Most people don't know why they like it, but they are drawn to it time and time again. Crisp, torn romaine. Bright, sweet tomatoes. Still-warm homemade croutons. Tangy dressing. It just goes to show that sometimes, simple is best! Yet what most people don't know is that Caesar dressing contains a raw egg yolk, a few jarred anchovies, Worcestershire sauce, raw garlic, and a few other key ingredients. I giggle because most of the people I know who love Caesar salads would NEVER order anything with anchovies or raw eggs!

This veganized version uses neither and tastes just as tangy and unique and it has hidden protein (silken tofu) in the dressing! After realizing how simple it is to make your own croutons, you will vow to never go back to those horrendous crunchy cubes that come in a box. Please? Please make that vow. If you can toast a slice of bread, you can make croutons. And the difference is a thousand-fold.

Enjoy!

Serves 4 as a salad course, serves 2 as a main (add in some grilled tempeh or tofu!)
INGREDIENTS:

• 1 head romaine lettuce, washed and torn into bite sized pieces
• 2 tomatoes, seeded and diced
• 3 slices wheat, whole grain or sourdough baguette, cut into chunks
• 2 tsp olive oil
• 1 tsp garlic powder
• sea salt

Dressing

• 3 Tbsp blanched, slivered almonds
• 2 cloves garlic, peeled and crushed
• a little under 1/2 lb. silken tofu
• 2 Tbsp olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 heaping tablespoon capers
• 2 teaspoons caper brine
• 1/2 teaspoon sugar
• 1/4 teaspoon dry mustard powder
• salt to taste

DIRECTIONS:

1. Place almonds in blender or food processor and puree until sandy in texture. Add the rest of the ingredients and blend to combine. Pour into dish and allow to chill, covered.
2. Preheat toaster oven or oven to 375'. Toss cubed baguette with olive oil, garlic powder and sea salt. Place on foil lined baking sheet and bake until golden brown and crispy, about 5-8 minutes, tossing occasionally.
3. Toss romaine with Caesar dressing, divide among four plates. Top with tomatoes and croutons.