Step 1

Place the raw cashews into a medium-sized bowl and pour over the boiling water. Cover the bowl with a plate or lid and set aside to rest for 15 minutes.

Step 2

Take the pressed and drained tofu and cut it into 8 even slices. Mix the Cajun seasoning, coconut aminos, and oil in a large shallow dish. Place the sliced tofu into the bowl and cover with the marinade. Set aside to marinate for 15 minutes.

Step 3

Once the cashews have finished soaking, drain and pour into a blender. Add in the juice from 2 lemons, nutritional yeast, capers, caper brine, Worcestershire sauce, balsamic vinegar, water, and a pinch of salt and pepper. Blend until smooth. Next, add in the grainy Dijon mustard and pulse a few times, before setting the dressing aside.

Step 4

Prepare the lettuce by washing and drying the leaves. Cut or rip into bite-sized pieces and place into a large bowl.

Step 5

Heat a cast-iron grill pan or barbecue to a medium heat and grill the tofu for 2 minutes on each side or until slightly charred and heated through.

Step 6

Mix the dressing in with the lettuce. Adjust the amount of dressing to suit taste.

Step 7

Serve equally between 4 bowls, allowing two slices of tofu per bowl.