Tofu Caesar Salad Wrap with Vegan Bacon
Rediscover all your favourite Caesar flavours with this tofu Caesar salad wrap with brussel sprout bacon. This recipe is perfect for lunch, ready in 15 minutes.
You may be surprised to know that Caesar salad came from Mexico. It was invented by Italian-American Caesar Cardini in 1924, in Tijuana Mexico. The salad initially consisted of romaine, garlic, croutons, parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce. Then, in 1926, Cardini's brother added anchovies to the salad, calling it the "Aviator's salad." As the dish grew in popularity, the salads name was changed to caesar salad.
Since then, Caesar salad has become a restaurant staple, used in different variations, like to make Caesar salad wraps. Now, you can make this classic favourite at home for an easy weekday lunch that'll cost a fraction of the price of a restaurant.
Prepping the Tofu & Brussel Sprout Bacon
To start, preheat the oven to 400° F.
Next, cut the block of smoked tofu in half, then each half in half, followed by slicing each half into quarters (look at the picture if this is confusing). What you want to end up with is with little 2-inches-by-1-inch strips. Once cut, add to a baking dish and drizzle with 1/2 tbsp olive oil. Set aside.
The tofu and kale are what make this recipe a protein-packed lunch.
For the Brussel sprouts, trim bottom the bottom, discard. Then, cut the large ones into quarters and the smaller ones in half. Add them to a bowl, followed by the liquid smoke, soy sauce, maple syrup, smoked paprika, and 1/2 tbsp olive oil. Mix everything together, then dump onto the other half of the baking sheet with the tofu.
Place the Brussel sprouts and tofu into the preheated oven for 15 minutes, giving the pan a shake every 5 minutes to prevent burning. What we are aiming for it to have the Brussel sprouts crispy by not burnt and to have the tofu firm but not hard as a rock.
The Kale Caesar Salad
With all the talk about food history, let us not forget about kale, which has been on dinner plates since Roman times. In just one cup of kale there are:
- 33 calories
- 2.5 grams of fiber
- Vitamins A, C, K
- Alpha-linolenic acid an omega-3 fatty acid
- Minerals (phosphorus, potassium, calcium, & zinc)
For all of these reasons I have been trying to add more kale into my diet, well just more dark-leafy greens in general. Also, side note, kale seems to last a little longer than some lettuces, which is amazing news because there is nothing nastier than a warm piece of slimy lettuce.
Okay, now that we have established kale as a superfood, let's get to preparing it! Start by cutting along the stem and leaf of the kale to remove the rib. Do this for all 2-3 stalks, then discard the ribs. Next, roll up the kale leaves, then slice them into small bite-sized chunks. Add the chopped kale to a large serving bowl, along with the Caesar dressing and vegan mayo. Set aside.
Side Note: The vegan mayo is optional. If you have a vinaigrette like Caesar dressing (which I did), then you can add a little mayo to help give the wrap a creamy finish. If you have a creamy dressing, then there's no need to add any more mayo.
Time to bring everything together. Distribute the tofu among the wraps, followed by the kale Caesar and some Brussel sprout bacon. Next, roll up the wraps and have as is or return to a frying pan and cook each side for 1-2 minutes over medium heat.
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