Crispy Tofu Caesar Salad Wrap

For the tofu strips:

• 1 block extra firm tofu (frozen, thawed, and pressed for best texture)
• ¼ cup nutritional yeast
• ¼ cup breadcrumbs
• 2 tbsp corn starch
• Salt + pepper to taste
• ½ cup unsweetened almond milk

For the Healthy Caesar Dressing

• 1 cup shelled hemp hearts (or ½ cup soaked cashews + ½ cup hemp hearts)
• ⅓ cup nutritional yeast
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp capers
• Juice of 1 lemon
• 2 tbsp dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• ½ cup water (add more for thinner consistency)

For the Wrap

• 2 cups romaine lettuce, chopped
• 1 - 2 tbsp capers (whole or chopped)
• 1/4 cup crunchy roasted chickpeas
• 1 whole grain or gluten-free wraps/tortillas

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1. Prepare the tofu. Slice the tofu block into strips.

2. In one bowl, add the nutritional yeast, breadcrumbs, corn starch, and salt and pepper. In another, add the almond milk. Dip the tofu into the milk, then into the dry ingredients, before placing on a lined sheet tray. Spray with avocado oil and air fry for 10 -15 minutes until golden brown and crispy, or bake at 425 for 15 - 20 minutes, flipping halfway through.

3. Prepare the dressing. Blend all ingredients in a high-speed blender until smooth and creamy.

4. Taste and adjust lemon, salt, or water for desired tang and texture.

5. Store in an airtight container in the fridge until ready to use.

6. Assemble the wrap. Warm your wrap or tortilla and set aside.

7. Add chopped romaine, a few spoonfuls of caesar dressing, capers, crunchy chickpeas, and crispy tofu to a bowl, tossing to coat. Wrap it tightly and slice in half.

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